ll with the Juice of an
Orange and a Lemon, the Rind of each grated in, then strain it
through a Bag, and to every Pound of Jelly put one Pound and a Quarter
boiled till it cracks to help the Colour to a fine Red; put in a
Spoonful of Cocheneal, prepared as hereafter directed; then fill your
Glasses, and order them as your Orange.

_To Prepare Cocheneal._

Take one Ounce of Cocheneal, and beat it to a fine Powder, then boil
it in three Quarters of a Pint of Water to the Consumption of one
Half, then beat Half an Ounce of Roach Allum, and Half an Ounce of
Cream of Tartar very fine, and put them to the Cocheneal, boil them
all together a little while, and strain it through a fine Bag, which
put into a Phial, and keep for Use.

_Note_, If an Ounce of Loaf-sugar be boiled in with it, it will
keep from moulding what you do not immediately use.

_To make Pippin-Knots._

Pare your Pippins, and weigh them, then put them into your preserving
Pan; to every Pound put four Ounces of Sugar, and as much Water as
will scarce cover them; boil them to a Pulp, and then pulp them
through a Sieve; then to every Pound of the Apples you weighed, take
one Pound of Sugar clarified, boil it till it almost cracks, then put
in the Paste, and mix it well over a slow Fire, then take it off and
pour it on flat Pewter-plates or the Bottoms of Dishes, to the
Thickness of two Crowns; set them in the Stove for three or four
Hours, then cut it into narrow Slips and turn it up into Knots to what
Shape or Size you please; put them into the Stove to dry, dusting them
a little, turn them and dry them on the other Side, and when thorough
dry, put them into your Box.

_Note_, You may make them red by adding a little Cocheneal, or
green by putting in a little of the following Colour.

_To prepare a Green Colour._

Take Gumbouge one Quarter of an Ounce, of Indico and Blue the same
Quantity; beat them very fine in a Brass Mortar, and mix with it a
Spoonful of Water, so will you have a fine Green; a few Drops are
sufficient.

_To make a Compote of Boonchretien Pears._

Pare your Fruit, and cut them into Slices, scald them a little,
squeezing some Juice of Lemon on them in the scalding to keep them
white; then drain them, and put as much clarified Sugar as will just
cover them, give them a Boil, and then squeeze the Juice of an Orange
or Lemon, which you best approve of, and serve them, to Table when
cold.

_Compote of Bake