New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

put the fruit into it, and give one boil; and having skimmed well, put into small pots. _Applejelly for the above, or any sort of Sweetmeats._ Let apples be pared, quartered, and cored: put them into a stewpan with as much water as will cover them: boil as fast as possible. When the fruit is all in a mash, add a quart of water: boil half an hour more, and run through a jellybag. If in summer, codlins are best: in September, golden rennets or winter pippins. _To preserve green Apricots._ Lay vine or apricot leaves at the bottom of your pan, then fruit, and so alternately till full, the upper layer being thick with leaves; then fill with spring water, and cover down, that no steam may come out. Set the pan at a distance from the fire, that in four or five hours they may be only soft, but not cracked. Make a thin syrup of some of the water, and drain the fruit. When both are cold, put the fruit into the pan and the syrup to it; put the pan at a proper distance on the fire till the apricots green, but on no account boil or crack: remove them very carefully into a pan with the syrup for two or three days, then pour off as much of it as will be necessary, and boil with more sugar to make a rich syrup, and put a little sliced ginger into it. When cold, and the thin syrup has all been drained from the fruit, pour the thick over it. _To preserve Strawberries whole._ Get the finest scarlets before they are too ripe, with their stalks kept on; lay them separately on a China dish; beat and sift twice their weight of doubly refined sugar over them; then bruise a few ripe strawberries, with their weight of doubly refined sugar, in a China bason, cover it close, and set it in a saucepan of boiling water which will just hold it till the juice comes out and becomes thick; strain it through muslin into a sweetmeat