Appendix to the Art of Cookery. 34^ 
then take It off, and let it cool a little. Have ready fheets of glafs 
veryfmooth, about the thicknefs of parchment, which is not very 
thick. You muft fpread it on the glaffes with a knife, very thin, 
even, and fmooth; then fet it in the ftove with a flow fire : if 
you do it in the morning, at night you muft cut it intolong pieces 
with a broad cafe knife, and put your krfife clear under it, and 
fold it two or three times over, and lay them in a ftove, turning 
them fornetimes till they are pretty dry; but do not keep them 
too long, for they will lofe their colour.- If they do not come 
clean off your glaffes at night, keep thehi till next morning. 
How to make the thin apricot chips . 
TAKE your apricots or peaches, pare them and cut them 
very thin into chips, and take three quarters of their weight in 
fugar, it being finely fierced; then put the fugar and the apricots 
into a pewter difh, and fet them upon coals ; and when the fugar 
is all diffolved, turn them upon the edge of the difh out of the 
fyrup, and fo fet them by. Keep them turning till they have 
drank up the fyrup; be fure they never boil. They muft be 
warmed in the fyrup once every day and fo laid out upon the 
edge of the difh, till the fyrup be drank. 
HoW to make little French hifeuits . 
TAKE nine new-laid eggs, take the yolks of two out, and 
take out the treddles, beat them a quarter of an hour, and put in. 
a pound of fierced fugar, and beat them together three quarters 
of an hour, then put in three quarters of a pound of flour, very 
fine and well dried. When it is cold, mix all well together, and 
beat them about half a quarter of an hour, firft and laft. If you 
pleafe put in a little orange-flower water, and a little grated le¬ 
mon peel ; then drop them about the bignefs of a half crown, 
(but rather long than round) upon doubled paper a little buttered, 
fierce fome fugar on them, aud bake them in an oven, after 
mari'chet. 
How to preferve pippins in jelly. 
TAKE pippins, pare, core, and quarter them; throw them 
into fair water, and boil them till the ftrengtb of the pippins be 
boiled out, then ftrain them through a jelly-bag ; and to a pound 
of pippins take two pounds of double-refined fugar, a pint of 
this pippin liquor, and a quart of fpring-water; then pare the 
pippins very neatly, cut them into halves flightly cored, throw 
them into fair water. When your fugar is melted, and your 
