35 § Appendix to the Art of Cookery . 
mingled in the curd, take the yolks of fix eggs, and the whites 
of three, beat them very well with a little thick cream and fait; 
and after you have made the coffins, juft as you put them into 
the cruft (which muft not be till you are ready to fet them into 
the oven) then put in your eggs and fugar, and a whole nutmeg 
finely grated ; ftir them all well together, and fo fill your crufts ; 
and if you put a little fine fugar fierced into the cruft, it will roll 
the thinner and cleaner; three fpoonfuls of thick iweet cream 
will be enough to beat up your eggs with. 
How to preferve white pear plumbs. 
TAKE the fineft and cleared from fpecks you can get; to a 
pound of plumbs take a pound and a quarter of fugar, the fineft 
you can get, a pint and a quarter of water; flit the plumbs and 
done them, and prick them full of holes, faving fome fugar beat 
fine laid in a bafon ; as you do them. Jay them in, and ftrew 
fugar over them ; when you have thus done, have half a pound 
of fugar, and your water ready made into a thin fyrup, and a 
little cold ; put in your plumbs with the flit fide down wards, fet 
them on the fire, keep them continually boiling, neither too flow 
nor too faft ; take them often off, (hake them round, and (kin 
them well, keep them down into the fyrup continually, for fear 
they lofe their colour ; when they are thoroughly fcalded, ftrew 
on the reft of your fugar, and keep doing fo till they are enough^ 
which you may know by their glafmg towards the latter end | 
bod them up quickly. 
To preferve. currants . 
TAKE the weight of the currants in fugar, prick out the 
feeds ; take to a pound of fugar half a jack of water, let it 
melr, then put in your berries and let them dp very leifurely, 
(kirn them, and take them up, let the fyrup boil, then put them 
on again, and when they are clear, and the fyrup thick enough^ 
take them oft, and when they are cold put them up in glaffes. 
To preferve rafpberries . 
TAKE of the rafpberries that are not too ripe, and take the 
weight of them in fugar, wet your fugar with a little water, and 
put in your berries, and let them boil foftly, take heed of break? 
ing them ; when they are clear, take them up, and boil the fy¬ 
rup till it be thick enough, then put them in again, and when 
they are cold put them up in glafifeso 
