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Classic
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page 182
boil, then put them on again; and when they are clear, and the syrup thick
enough, take them off. When they are cold, put them in glasses.
To dry Peaches.
Take the fairest and ripest peaches, pare them into fair water; take their
weight in double refined sugar: of one half make a very thin syrup; put in your
peaches, boiling them till they look clear, then split and stone them. After
this boil them till they are very tender, lay them a-draining, take the other
half of the sugar, and boil it almost to candy; put in your peaches, and let
them lie all night, then lay them on a glass, and set them in a stove, till they
are dry. If they are sugared too much, wipe them with a wet cloth a little: let
the first syrup be very thin; a quart of water to a pound of sugar.
To dry Cherries.
To four pound of cherries, put one pound of sugar, and just as much water to the
sugar as will wet it; when it is melted, make it boil, stone your cherries, put
them in, and give them a boil; skim them two or three times, take them off, and
let them stand in the syrup two or three days; then boil your syrup again, and
put it to them, but do not
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