If in s u m m e r , codlins are b e s t : in September, golden rennets or winter pippins. To preserve green Apricotsf L a y vine or apricot leaves at the bottom of your pan, then fruit, and so alternately till full, the upp e r layer being thick with leaves; then fill with s p r i n g water, and cover down, that no steam may c o m e out. Set the pan at a distance from the fire, that in four or five hours they may be only soft, b u t not cracked. M a k e a thin syrup of some of t h e water, and drain the fruit. W h e n both are cold, put the fruit into the pan and the syrup tpitj put the pan at a proper distance on the fire till thy apricots green, but on no account boil or crack: j remove t h e m very carefully into a pan with the s y r u p for two or three days, then pour off as much' of it as will be necessary, and boil with more sug a r to m a k e a rich syrup, and p u t a little sliced g i n g e r into it. W h e n col4, and the thin syrup has all been drained fern the fruit, pour the thick over it.
To preserve Strawberries whole. G e t the finest scarlets before they are too ripe, • with their stalks k e p t on ; lay t h e m separately on a China dish ; beat and sift twice their weight of doubly refined s u g a r over t h e m ; then bruise a\ few ripe strawberries, with their weight of doubly refined sugar, in a China bason, cover it close, and set it in a saucepan of boiling water which will just hold it till the juice comes out and bec o m e s t h i c k ; strain it t h r o u g h muslin into a sweetmeatpan, boil it u p and skim it. W h e n cold, put in the strawberries, set t h e m over a stove till milk w a r m , then take the pan off till they are ^oldl
