Green Codlins

Green codlins will keep all the year, if preserved in this manner : gather them when about the size of a walnut, with the stalks and a leaf or two on them. Put a handful of vine-leaves into a pan of spring water ; then put a layer of cod-lins, then of vine-leaves, and so on till the pan is full. Cover it close that no steam can get out, and set it on a slow fire. As soon as they are soft, take off the skins with a penknife, and then put them in the same water with the vine-leaves, which must be quite cold, or it will be apt to crack them. Put in a little alum, and set them over a very slow fire till they are green, which will be in three or four hours. Then take them out, and lay them on a sieve to drain. Make a good syrup, and give them a gentle boil once a day for three days. Then put them into small jars, with brandy-paper over them, and tie them up tight.

Golden Pippins

Having boiled the rind of an orange very tender, let it lie in water two or three days. Take a quart of golden pippins, pare, core, quarter, and boil them to a strong jelly, and run it through a jelly-bag. Then take twelve pippins, pare them, and scrape out the cores. Put two pounds of loaf sugar into a stewpan with near a pint of water. When it boils, skim it, and put in the pippins, with the orange rind in thin slices. Let them boil fast till the sugar is very thick and will almost candy. Then put in a pint of the pippin jelly, and boil them fast till the jelly is clear. Then squeeze in the juice of a lemon, give it a boil, and put them into pots or glasses with the orange peel.

Grapes

Put into ajar some close bunches of grapes, but they must not be too ripe; it matters not whether they are black or white grapes. Put to them a quarter of a pound of sugarcandy, and fill the jar with common brandy. Tie them up close with a bladder, and set them in a dry place. Morello cherries may be preserved in the same manner.

Walnuts (White)

Pare them till the white appear, and nothing else; as fast as they are done, throw them into salt and water, and let them lie there till the sugar is ready. Take three pounds of good loaf sugar, put it into the preserving-pan, set it over a charcoal fire, and put as much water as will just wet the sugar : let it boil, then have ready ten or a dozen whites of eggs strained and beat up to a froth. Cover the sugar with the froth as it boils, and skim it; then boil it, and skim it till it is quite clear, and throw in the walnuts. Just give them a boil till they are tender, then take them out, and lay them in a dish to cool. When cold, put them into the preserving-pot, and when the sugar is as warm as milk pour it over them; and when they are quite cold, tie them up.

Walnuts (Black)

Take those of the smaller kind; put them in salt and water, and change the water every day for nine days; then put them on a sieve, and let them stand in the air till they begin to turn black. Put them into a jug, pour boiling water over them, and let them stand till the next day. Then put them into a sieve to drain, stick a clove in each end of the walnut, put them into a pan of boiling water, and let them boil five minutes. Take them up, make a thin syrup, and scald them in it three or four times a day, till the walnuts are black and bright. Then make a thick syrup with a few cloves and a little ginger cut in slices; skim it well, put in the wal-nuts, boil them five or six minutes, and then put them into jars. Lay brandy-paper over them, and tie them down close with a bladder. They will eat better the second year of their keeping than in the first, as the bitterness goes off with time.