Take your plummes and weigh them take their weight in Sugar put your
Sugar into your preserveing pan and as you pare your plummes rowl them
in the Sugar and when they are all pared set them on the fire and let
them boyle stiring them often and when you find them tender take them
off and put them into glasses one by one; and for To make the jelly you
must take some plummes and pare them and put them into a tankard and
Set your tankard into a Skillet of water and let it boyle till they
are very soft then let the jelly run through a Strainer and take the
weight of it in Sugar put your Sugar into a preserveing pan, and put
as much fair water to it as will but melt it then set it on the fire
and when it boyles up put in your jelly and just let it boyle up then
take it off and fill up your glasses if you will have them red you must
pare them. The pulp of the plummes you make your jelly with will make
marmelade takeing the weight of it in Sugar put your Sugar into your
preserveing pan and melt it with fair water and set it on the fire and
when it boyles put in the pulp and let it boyle a little then put it in
your glasses.
81. _To make Clear Cakes of either White Plummes, Red Plummes,
Damsens, Grapes, Rasberrys, Currants, or Cherrys._
Take your fruit and pare them and put them into a tankard and Set in a
Skillet of boyling water and let it boyle till they are very soft then
let your jelly run from them through a strainer then take the weight
of the jelly in Sugar and put it into a preserveing pan and put as
much fair water to it as will just melt it then set it on the fire and
let it boyle to a candie hight which it will soon do then put in your
jelly, and Stir it, not leting it boyle but take it off and put it into
your cake glasses and set them in a stove and in 2 or 3 days turn them
out of your glasses on pieces of glass and keep them turning once a day
till they are dry enough to put on paper.