English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

keep them the sooner they are green; be sure you don't let them boil; when they are green weigh them, and to every pound of apricocks take a pound of loaf sugar, put it into a pan, and to every pound of sugar a jill of water, boil your sugar and water a little, and skim it, then put in your apricocks, let them boil together whilst your apricocks look clear, and your syrrup thick, skim it all the time it is boiling, and put them into a pot covered with a paper dip'd in brandy. 442. _To make_ ORANGE CHIPS _another Way_. Pare your oranges, not over thin but narrow, throw the rinds into fair water as you pare them off, then boil them therein very fast till they be tender, filling up the pan with boiling water as it wastes away, then make a thin syrrup with part of the water they are boiled in, put in the rinds, and just let them boil, then take them off, and let them lie in the syrrup three or four days, then boil them again till you find the syrrup begin to draw between your fingers, take them off from the fire and let them drain thro' your cullinder, take out but a few at a time, because if they cool too fast it will be difficult to get the syrrup from them, which must be done by passing every piece of peel through your fingers, and lying them single on a sieve with the rind uppermost, the sieve may be set in a stove, or before the fire; but in summer the sun is hot enough to dry them. Three quarters of a pound of sugar will make syrrup to do the peels of twenty-five oranges. 443. _To make_ MUSHROOM POWDER. Take about half a peck of large buttons or slaps, clean them and set them in an earthen dish or dripping pan one by one, let them stand in a slow oven to dry whilst they will beat to powder, and when they are powdered sift them through