il; skim
well; cover them till cold, or till the following day; give them another
boil; put them in pots, and strew a little sugar over them while
coddling, to make them keep their colour.

_Apricots, to preserve in Jelly._

To a pound of apricots, before they are stoned and pared, weigh a pound
and a quarter of the best pounded sugar. Stone and pare the fruit, and,
as you pare, sprinkle some sugar under and over them. When the sugar is
pretty well melted, set them on the fire and boil them. Keep out some
sugar to strew on them in the boiling, which assists to clear them. Skim
very clear, and turn the fruit with a ladle or a feather. When clear and
tender, put them in glasses; add to the syrup a quarter of a pint of
strong pippin liquor, and nearly the weight of it in sugar; let it boil
awhile, and put it to the apricots. The fire should be brisk, as the
sooner any sweetmeat is done the clearer and better it will be. Let the
liquor run through a jelly-bag, that it may clear before you put the
syrup to it, or the syrup of the apricots to boil.

_French Bances._

Take half a pint of water, a bit of lemon-peel, a piece of butter the
size of a walnut, and a little orange-flower water; boil them gently
three or four minutes; take out the lemon-peel, and add to it by degrees
half a pint of flour: keep it boiling and stirring until it is a stiff
paste; then take it off the fire, and put in six eggs, well beaten,
leaving out three whites. Beat all very well for at least half an hour,
till it is a stiff light paste; then take two pounds of hog's-lard; put
it in a stewpan; give it a boil up, and, if the bances are of a right
lightness, fry them; keep stirring them all the time till they are of a
proper brown. A large dish will take six or seven minutes boiling. When
done, put them in a dish to drain; keep them by the fire; strew sugar
over them; and, when you are going to fry them, drop them through the
handle of a key.

_Barberries, to preserve._

Tie up the finest maiden barberries in bunches; to one pound of them put
two pounds and a quarter of sugar; boil the sugar to a thick syrup, and
when thick enough stir it till it is almost cold. Put in the barberries;
set them on the fire, and keep them as much under the syrup as you can,
shaking the pan frequently. Let them just simmer till the syrup is hot
through, but not boiling, which would wrinkle them. Take them out of the
syrup, and let them drain on a lawn sieve;