255 
Appendix to the Art of Cookery* 
To preferve barberries . 
TAKE the ripeft and beft barberries you can find • take the 
Weight of them in fugar 5 then pick out the feeds and tops* 
wet your fugar with the juice of them, and make a fyrup, then 
put in your barberries, and when they boil, take them off and 
lhake them, and fet them on again, and let them boil, and re¬ 
peat the fame, till they are clean enough to put into glaffes. 
Wiggu 
TAKE three pounds of well dried flour, one nutmeg, & lit-* 
tie mace and fait, and almoft half a pound of carraway .com¬ 
fits; mix thefe well together, and melt half a pound of butter 
in a pint of fweet thick cream, fix fpoonfuls of good fack, four 
yolks and three whites of eggs, and near a pint of good light 
yeaft ; work thefe well together, and cover it, and fet it down 
to the fire to rife: then let them reft, and lay the remainder, 
the half pound of carraways on the top of the wiggs, and put 
them upon papers well floured and dried, and let them have as 
quick an oven as for tarts. 
5 T 0 make fruit wafers ; codlings or plumbs do beft. 
TAKE the pulp of fruit, rubbed through a hair-fieve, and to 
three ounces of pulp take fix ounces of fugar, finely fie reed 5 
dry your fugar very well, till it be very hot, heat the pulp alfo 
very hot* and put it to your fugar, and heat it on the fire, till it 
be almoft at boiling ; then pour it on the glaffes or trenchers, 
and fet it in the ftove, till you fee it will leave the glaffes, (but 
before it begins to candy) take them off, and turn them upon 
papers in what form you pleafe ; you may colour them red with 
clove giliiftowers fteeped in the juice of lemon. 
How to make marmalade of oranges < 
TAKE the oranges and weigh them ; to a pound of oranges 
take half a pound of pippins, and almoft half a pint of water 5 
a pound and a half of fugar; pare your oranges very thin, and 
fave the peelings , then take off the (kins, and boil them till 
they are very tender, and the bifternefs is gone out of them. In 
the mean time pare your pippins, and flice them into water, and 
boil them till they are clear, pick out the meat from the fkins 
of your oranges, before you boil them ; and add to that meat the 
meat of one lemon; then take the peels you have boiled tender, 
and fhred them, or cut them i$to very thick flices, what length 
A a 2 you 
