To Preserve Green Jennitins

Cut out the Stalk and Nose, and put them in cold Water on a

Coal-Fire 'till they peel; then put them in the same Water, and

cover them very close; set them on a slow Fire 'till they are green

and tender; then, to a Pound of Apples take a Pound and half of

Sugar, and half a Pint of Water; boil the Syrup, put in the Apples,

and boil them fast, 'till they are very clear, and the Syrup very

thick, almost at a Candy; then put in half a Pint, or more, of

Codling-Jelly, and the Juice of a Lemon, boil it 'till it jellies

well, and put them in Pots or Glasses.