Take apricocks before they be quite ripe and after you have coddled them then pare them let them not be to soft then they will not be so troublesome to pare then beat them very small in a morter then put them in a dish and Set them on a fire never leting them to be any hotter than you can indure your finger at the bottom of the dish never to boyle for if they should be to hot it would spoile the colour of your pulp and so let them stand on the fire till they be pretty dry which will be till the Sugar is boyled up to Sugar and that very high to dry Sugar again you must take to 4 pound of Sugar 4 pound of apricocks after you have coddled stoned and pared them and when it be so take it off and put it into your pulp till it be cold and when it is well mingled then set it on the fire again in a dish or bason that it was in before upon a chaffen dish of coales and not to be any hotter than it was before in the drying before the Sugar was in it and then you shall see it will thicken and come to a paste, then take your moulds and put in them and so let them stand to dry either in the sun or in a stove and when they be half dry cut them on y^e edges and take your moulds off it must be very thick paste before you put it into your moulds or it will run about do what you can it will run a little. after the same manner you may make paste of coddleings only when they are coddled peel them and put them in hot water to green if one water will not do put in more till they are green then cover them close till they are green. you must dip your Sugar in water. 121. _Angelicoe Cakes._ Put your angelicoe in hot water and so let it green boyle your Sugar to candie hight chop your angelicoe small and so stir it together drop it into cakes & so put it in a stove. 122. _To make a Lemon Cream._ Take your best cream and boyle it well and when it is ready take it off put in the yolkes of 2 eggs well beaten and let it have a boyle the Sugar must be boyled in the cream before the eggs be in y^n have in readiness the juice of 2 lemons in a dish and when your cream is pretty cold Stir the juice of lemon and Sugar and keep it well Stiring till tis almost cold then put it into a dish for your use. 123. _A Clouted Cream._ Take 2 gallons of new milk and put into 5 or 6 pans and let it stand all night and next day upon a charcole fire set the pans gentlely on the fire and as it creams take it off and lay it in your dish and as you lay it in Strew on a little fine Sugar and when you have taken all the cream put to it a little cold cream & so use it. 124. _To pickle Mushroms._