3 c 6 The Art of Cookery 9 
fet therft on a gemle fire; let them boil, but not too faft, left they 
break : and when they have boiled and you perceive that the fugaf 
has entered them, take them off; cover them with white paper, 
and fet them by till the next day. Then take them out of the 
fyrup, and boil the fyrup till it begins to be ropy ; fkim it, and put 
it to them again, then fet them on a gentle fire, and let them pre~ 
ferve gently, till you perceive the fyrup will rope $ then take them 
off, fet them by till they are cold, cover them with paper, then 
boil fome goofeberries in fair water, and when the liquor is ftrong 
enough, ftrain it out. Let it ftand to fettle, and to every pint take 
a pound of double-refined fugar, then make a jelly of it, put the 
goofeberries in glades, when they are cold ; cover them with the 
jelly the next day, paper them wet, and then half dry the paper, 
that goes in the iniide, it clofes down better, and then white pa« 
per over the glafs. Set it in your ftove, or a dry place. 
To preferve white walnuts . 
FIRST pare your walnuts till the white appears, and nothing 
dfe. You mud be very careful in the doing of them, that they 
don’t turn black, and as faft as you do them throw them into fait 
and water, and let them lie till your fugar is ready. Take three 
pounds of good loaf-fugar, put it into your preferving pan, fet it 
over a charcoal fire, and put as much water as will juft wet the 
fugar. Let it boil, then have ready ten or a dozen whites of 
eggs drained and beat up to froth, cover your fugar with the 
froth as it boils, and fkim it; then boil it and fkim it till it is as 
clear as cryftal, then throw in your walnuts, juft give them a boil 
till they are tender, then take them out, and lay them in a difhto 
cool; when cool, put them in your preferving-pan, and when the 
fugar is as warm as milk pour it over them; when quite cold, 
paper them down. 
Thus clear your fugar for all preferves, apricots, peaches, 
goofeberries, currants, &c. 
To preferve walnuts green . 
WIPE them very clean, and lay them in ftrong fait and water 
twenty-four hours ; then take them out, and wipe them very 
clean, have ready a fkillet of water boiling, throw them in, let 
them bod a minute, and take them ouf. Lay them on a coarfe 
doih, and boil your fugar as above; then juft give your walnuts 
a fcald in the fugar, take them up and lay them to cool. Put 
them in your preferving-pot, and pour on your fyrup as above. 
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