Take sugar, sack and butter for sauce.

392. To make Stock for HARTSHORN JELLY.

Take five or six ounces of hartshorn, put it into a gallon of water, hang it over a slow fire, cover it close, and let it boil three or four hours, so strain it; make it the day before you use it, and then you may have it ready for your jellies.

393. To make SYRRUP OF VIOLETS.

Take violets and pick them; to every pound of violets put a pint of water, when the water is just ready to boil put it to your violets, and stir them well together, let them infuse twenty four hours and strain them; to every pound of syrrup, take almost two pounds of sugar, beat the sugar very well and put it into your syrrup, stir it that the sugar may dissolve, let it stand a day or two, stirring it two or three times, then set it on the fire, let be but warm and it will be thick enough.

You may make your syrrup either of violets or gilliflowers, only take the weight of sugar, let it stand on the fire till it be very hot, and the syrrup of violets must be only warm.

394. To pickle COCKLES.

Take cockles at a full moon and wash ’em, then put them in a pan, and cover them with a wet cloth, when they are enough put them into a stone bowl, take them out of the shells and wash them very well in their own pickle; let the pickle settle every time you wash them then clear it off; when you have cleaned ’em, put the pickle into a pan, with a spoonful or two of white wine and a little white wine vinegar, to you taste, put in a little Jamaica and whole pepper, boil it very well in the pickle, then put in you cockles, let ’em have a boil and skim ’em, when they are cold put them in a bottle with a little oil over them, set ’em in a cool place and keep ’em for use.

395. To preserve Quinces whole or in quarters.

Take the largest quinces when they are at full growth, pare them and throw them into water, when you have pared them cut them into quarters, and take out the cores; if you would have any whole you must take out the cores with a scope; save all the cores and parings, and put them in a pot or pan to coddle your quinces in, with as much water as will cover them, so put in your quinces in the middle of your paring into the pan, (be sure you cover them close up at the top) so let them hang over a slow fire whilst they be thoroughly tender, then take them out and weigh them; to every pound of quince take a pound of loaf sugar, and to every pound of sugar take a pint of the same water you coddled your quinces in, set your water and sugar over the fire, boil it and skim it, then put in your quinces, and cover it close up, set it over a slow fire, and let it boil whilst your quinces be red and the syrrup thick, then put them in pots for use, dipping a paper in brandy to lie over them.

396. To pickle SHRIMPS.

Take the largest shrimps you can get, pick them out of the shells, boil them in a jill of water, or as much water as will cover them according as you have a quantity of shrimps, strain them thro’ a hair-sieve, then put to the liquor a little spice, mace, cloves, whole pepper, white wine, white wine vinegar, and a little salt to your taste; boil them very well together, when it is cold put in your shrimps, they are fit for use.