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To dry APRICOCKS like PRUNELLOS. Take a pound of apricocks before they be full ripe, cut them in halves or quarters, let them boil till they be very tender in a thin syrrup, and let them stand a day or two in the stove, then take them out of the syrrup, lay them to dry till they be as dry as prunellos, then box 'em, if you please you may pare them.
Take Apricocks or Quinces, and quoddle them tender, then take their Pulp and dry it in a dish over a Chafing-dish of coals, and set it in a Stove for a day or two; then beat it in a stone Mortar, putting in as much Sugar as will make a stiff paste; then colour it with Saunders, Cochinele or blew Starch, and make it up in what colour you please, rowl them with battle doors into long pieces, and tye them up in knots, and so dry them.
Greatly excited by the mention of a certain priest in England, Sir Politick explains: "He has received weekly intelligence Upon my knowledge, out of the Low Countries, For all parts of the world, in cabbages; And these dispensed again to ambassadors, In oranges, musk-melons, apricocks , Lemons, pome-citrons, and such-like: sometimes In Colchester oysters, and your Selsey cockles."
It is also most certain that these longing desires doth transport their imaginations from one finical thing to another: If it be in the summer, then they long for China Oranges, Sivil Lemmons, the largest Asparagus, Strawberries with wine and sugar, Cherries of all sorts, and in like manner of Plums, and these they must have their fill of: And then when they have gotten through the continuance their full satisfaction thereof; then be assured they begin to long for some great Peaches and Apricocks; And though they be never so scarce and dear, yet the woman must not lose her longing, for the child might get a blemish by it.
Take twelve pounds of apricocks when full ripe, stone and pare them, put the paring into three gallons of water, with six pounds of powder sugar, boil them together half an hour, skim them well, and when it is blood-warm put it on the fruit; it must be well bruised, cover it close, and let it stand three days; skim it every day as the skim rises, and put it thro' a hair sieve, adding a pound of loaf sugar; when you put it into the vessel close it up, and when it is fine bottle it.
To make a Cake the way of the Royal Princess, the Lady Elizabeth, daughter to King Charles the first. To make Paste of Apricocks.
Be sure you put sugar enough to them at the first, and it will keep a year good, if it be set up well. To make Jambals of Apricocks or Quinces.
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.
In July come gilliflowers of all varieties; musk-roses; the lime-tree in blossom; early pears and plums in fruit; jennetings, codlins. In August come plums of all sorts in fruit; pears; apricocks; berberries; filberds; musk-melons; monks-hoods, of all colors. In September come grapes; apples; poppies of all colors; peaches; melocotones; nectarines; cornelians; wardens; quinces.
Take your Apricocks and Pear-Plums and boil them tender, then take as much Sugar as they do weigh, and take as much water as will make the syrup, take your green Peaches before they be stoned and thrust a pin through them, and then make a strong water of ashes, and cast them into the hot standing lye to take off the fur from them, then wash them in three or four waters warm, so then put them into so much clarified Sugar as will candy them; so boil them, and put them up, &c.
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