iquor take a pound of
double-refined sugar; wet your sugar, and boil it to a thick syrup, with
the white and shell of an egg: then strain your syrup, and put your
liquor to it. Let it boil again, and, as it boils, put in the juice of a
lemon and the peel, pared extremely thin, and cut as fine as threads;
when it jellies, which you may know by taking up some in your spoon, put
it in moulds; when cold, turn it out into your dish; it should be so
transparent as to let you see all the flowers of your china dish through
it, and quite white.

_Crab Jam or Jelly._

Pare and core the crabs; to fifteen pounds of crabs take ten pounds of
sugar, moistened with a little water; boil them well, skimming the top.
When boiled tender, and broke to the consistency of jam, pour it into
your pans, and let it stand twenty-four hours. It is better the second
year than the first. The crabs should be ripe.

_Pippin or Codling-Jelly._

Slice a pound of pippins or codlings into a pint of clear spring water;
let them boil till the water has extracted all the flavour of the fruit;
strain it out, and to a pint of this liquor take a pound of
double-refined sugar, boiled to sugar again; then put in your codling
liquor; boil it a little together as fast as you can. Put in your golden
pippins; boil them up fast for a little while; just before the last
boiling, squeeze in the juice of a lemon; boil it up quick once more,
taking care the apples do not lose their colour; cut them, and put them
in glasses with the jelly. It makes a very pretty middle or corner dish.

_Apples and Pears, to dry._

Take Kirton pippins or royal russets, golden pippins or nonpareils;
finely pare and quarter the russets, and pare and take out the core
also of the smaller apples. Take the clean tops of wicker baskets or
hampers, and put the apples on the wickers in a cool oven. Let them
remain in till the oven is quite cold: then they must be turned as you
find necessary, and the cool oven repeated till they are properly dry.
They must stand some time before they are baked, and kept carefully from
the damp air. The richer the pears the better; but they must not be
over-ripe.

_Apricots in Brandy._

The apricots must be gathered before they are quite ripe, and, as the
fruit is usually riper on one side than the other, you must prick the
unripe side with the point of a penknife, or a very large needle. Put
them into cold water, and give them a great deal of room i