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To make BIRCH WINE another Way. To make APRICOCK WINE.
To fry PARSNIPS another Way. Boil your parsnips, cut them in square long pieces about the length of your finger, dip them in egg and a little flour, and fry them a light brown; when they are fried dish them up, and grate over them a little sugar: You must have for the sauce a little white wine, butter, and sugar in a bason, and set in the middle of your dish. To make APRICOCK PUDDING.
Now's ripe the Pear, Pear-plumb and Apricock, The prince of plumbs, whose stone's as hard as Rock The Summer seems but short, the Autumn hasts To shake his fruits, of most delicious tasts Like good old Age, whose younger juicy Roots Hath still ascended, to bear goodly fruits. Until his head be gray, and strength be gone.
Take a quart of the best brandy, and about a jill of apricock kernels, blanch and bruise them in a mortar, with a spoonful or two of brandy, so put them into a large bottle with your brandy; put to it four ounces of loaf sugar, let it stand till you think it has got the taste of the kernels, then pour it out and put in a little more brandy if you please. To make COWSLIP SYRRUP.
To make APRICOCK CHIPS or PEACHES. Take a pound of chips to a pound of sugar, let not your apricocks be too ripe, pare them and cut them into large chips; take three quarters of a pound of fine sugar, strow most of it upon the chips, and let them stand till they be dissolv'd, set them on the fire, and boil them till they are tender and clear, strowing the remainder of the sugar on as they boil, skim them clear, and lay them in glasses or pots single, with some syrrup, cover them with double refin'd sugar, set them in a stove, and when they are crisp on one side turn the other on glasses and parch them, then set them into the stove again; when they are pretty dry, pour them on hair-sieves till they are dry enough to put up.
Finding our selves press'd by Hunger, we descended the Mountain, at the Foot of which we found a Plantation of Olive Trees, and abundance of Pear, standing Apricock, Nectarn, Peach, Orange, and Lemon Trees, interspers'd. We satisfied our craving Appetites with the Fruit we gather'd, and then getting into my Palanquin, Volatilio leading the Way, we went in Search of the Inhabitants.
Take your Apricock, & pare them, and stone them, then boil them tender betwixt two dishes on a Chafing-dish of coals; then being cold, lay it forth on a white sheet of paper; then take as much sugar as it doth weigh, & boil it to a candy height, with as much Rose-water and fair water as will melt the sugar; then put the pulp into the Sugar, and so let it boil till it be as thick as for Marmalet, now and then stirring of it; then fashion it upon a Pye-plate like to half Apricocks, and the next day close the half Apricocks to the other, and when they are dry, they will be as cleer as Amber, and eat much better than Apricocks itself.
You must boil the Oranges in two or three waters before you boil it in the gelly. To make Apricock Cakes.
To make APRICOCK CUSTARD. To make JUMBALLS another Way.
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