3 0I 
made Plain and PLafj. 
To dry cherries. 
TO four pounds of cherries put one pound of fugar, and juft 
put as much water to the fugar as will wet it; when it is melted, 
make it boil, ftone your cherries, put them in, and make them 
boil ; fldm them two or three times, take them off, and let them 
ftand in the fyrup two or three days, then boil your fyrup and 
put to them again, but don’t boil your cherries any more. Let 
them ftand three or four days longer, then take them out, lay 
them in fieves to dry, and lay them in the fun, or in a flow oven 
to dry; when dry, lay them in rows in papers, and fo a row of. 
cherries, and a row of white paper in boxes. 
To preferve cherries with the leaves and fialks green. 
FIRST, dip the ftalks and leaves in the beft vinegar boiling 
hot, ftick the fprig upright in a fieve till they are dry ; in the 
mean time boil forne double-refined fugar to fyrup, and dip 
the cherries, ftalks, and leaves in the fyrup, and juft let them 
fcald ; lay them on a fieve, and boil the fugar to a candy height, 
then dip the cherries, ftalks, leaves and all, then ftick the 
branches in fieves, and dry them as you do other fweetmeats* 
They look very pretty at candle-light in a defert. 
To make orange marmalade. 
TAKE the beft Seville oranges, cut them in quarters, grate 
them to take out the bitternefs, and put them in water, which 
you mu ft fliift twice or thrice a day, for three days. Then boil 
them, fhifting the water till they are tender, (hred them very 
fmall, then pick out the fkins and feeds from the meat which you 
pulled out, and put to the peel that is Hired; and to a pound 
of that pulp take a pound of double-refined fugar. Wet your 
fugar with water, and let it boil up to a candy height (with a very 
quick fire) which you may know by the dropping of it, for it 
hangs like a hair ; then take it off the fire, put in your pulp, 
ftir it well together, then fet it on the embers, and ftir it till it is- 
thick, but let it not boil. If you would have it cut like mar¬ 
malade, add fome jelly of pippins, and allow fugar for it. 
To make white marmalade. 
PARE and core the quinces as faft as you can, then take to a 
pound of quinces (beingcut in pieces, lefs than half quarters) three 
quarters of a pound of double-refined fugar beat fmall ? then throw 
half the fugar on the raw quinces, fet it on a very flow fire till the 
fugar is melted, and the quinces tender; then put in the reft of 
the fugar, and boil it up as faft as you can. When it is almbft 
enough, 
