Fruit of all sorts, to scald.
Put your fruit into scalding water, sufficient nearly to cover it; set it over a slow fire, and keep it in a scald till tender, turning the fruit where the water does not cover. When it is very tender, lay paper close to it, and let it stand till it is cold. Then, to a pound of fruit put half a pound of sugar, and let it boil, but not too fast, till it looks clear. All fruit must be done whole, excepting pippins, and they are best in halves or quarters, with a little orange-peel and the juice of lemon.