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 two pounds of clarified sugar, boil it to blow very strong; next one pint and a half of pippin jelly, and the juice of four or five oranges; boil them all together; then put in the syrup that has been strained and boiled to be very smooth, and give all a boil; put your oranges into your pots, or glasses, and fill them up with the above made jelly; when cold, cover them and set them by for use.


 * Note.—Be carful in all your boilings to clear away the scum, otherwise you will endanger their working; and if you find they will swim above your jelly, you must bind them down with the sprig of a clean whisk.

Sugar Pears.

Take any quantity of pears, which are but half ripe, make a split on their head coss ways with a knife, no deeper than the heart. After this is done, put a pan of water on the fire, and when it boils put your pears in it, and boil them in, with a slow fire, till they become a little soft; then take them off the fire, and throw them immmediately into another pan of fresh water, in which you squeeze three lemons, pare your pears and put them in that lemon water: they will turn as white as snow; then take a preserving pan, put in it some of the first degree of your clarified sugar, put your pears in it, and let them boil about twelve minutes, taking care to take off all the scum they will throw; then take them out from the fire and put them in an earthen vessel; you will