Pare, cove, and quarter six pounds of good hard baking apples; finely pound four pounds of loaf sugar; put a layer of each alternately, with half a pound of the best white ginger, into a jar; let it remain eight-and-forty hours; infuse, for half that time, in a little boiling water, half a quarter of a pound of bruised white ginger; strain and boil the liquor with the apples till they look clear, and the sirup rich and thick, which may be in about an hour. Take off the scum as it rises. When to be eaten, pick out the whole ginger.
Weigh equal quantities of good brown sugar and of apples; peel,coie, and mince them small. Boil the sugar, allowing to every three pounds a pint of water; skim it well, and boil it pretty thick; then add the apples, the grated peel of one or two lemons, and two or three pieces of white ginger; boil till the apples fall, and look clear and yellow. This preserve will keep for years.
Gather the codlings when not bigger than French walnuts with the stalks and a leaf or two on each. Put a handful of vine leaves into a preserving-pan, then a layer of codlings, then vine leaves, and then codlings and vine leaves alternately,until it is full, with vine leaves pretty thickly strewed on the top, and fill the pan with spring water; cover it close to keep in the steam, and set it on a slow fire till the apples become soft. Take them out, and pare off the rinds with a penknife, and then put them into the same water again with the vine leaves, but taking care that the water is become quite cold, or it will cause them to crack; put in a little alum and set them over a slow fire till they are green, when, take them out and lay them on a sieve to drain. Make a good sirup and give them a gentle boil three successive days; then put them in small jars with brandy paper over them, and tie them down light.
Take the rind of an orange and boil it very tender; lay it in cold water for three days; take two dozen golden pippins, pare, core, and quarter them, and boil them to a strong jelly, and run it through a jelly-bag till it is clear; take the same quantity of pippins, pare and core them, and put three pounds of loaf sugar in a preserving-pan with a pint and a half of spring water; let it boil; skim it well and put in your pippins, with the orange rind cut into long thin slips; then let them boil fist till the sugar becomes thick and will almost candy; then put in a pint and half of pippin jelly, and boil fast till the jelly is clear; then squeeze in the juice of a fine lemon; give the whole another boil, and put the pippins in pots or glasses with the orange-peel
Lemon-peel may be used instead of orange, but then it must only be boiled, and not soaked.