The closet of Sir Kenelm Digby Knight opened

pound of Sugar, and pint of liquor, put ten Ounces of Pippins in quarters or in slices, but cut them not too thin ; boil them a little while very fast in the Pippin-liquor, before you put in the Sugar, then strew in the Sugar all over them as it boileth, till it is all in, keeping it still fast boiling, until they look very clear ; by that you may know they are enough. While they boil, you must still be scumming them; then put in your juyce of Limon to your last, and Amber, if you please ; and after let it boil half a dozen walms, but no more. Then take it from the fire, and have ready some very thin Brown-paper, and clap a single sheet close upon it, and if any scum remain, it will stick to the Paper. Then put your quarters or slices into your Glasses, and strew upon them very small slices of Limon or Orange (which you please) which you had before boiled ; then fill up your Glasses with your jelly. For making your Pippin-liquor, you may take about some fourty Pippins totwo quarts of water,or so much as to make your Pippin-liquor strong of the Pippins, and the juyce of about four Limons. MY LADY DIANA PORTER'S SCOTCH COLLOPS Cut a leg or two of Mutton into thin slices, which beat very well. Put them to fry over a very quick fire in a pan first glased over, with no more Butter melted in it, then just to besmear a little all the bottom of the Pan. Turn them in due time. There must never be but one row in the pan, nor any slice lying upon another; but every one immediate to the pan. When they are fryed enough, lay them in a hot dish covered, over a Chafing-dish, and pour upon them the Gravy that run out of them into the Pan. Then lay another row of slices in the Pan to fry as before ; and when they are enough, put them into the dish to the other. When you have enough, by such repetitions, or by doing them in two or three pans, all at a time ; take a Porrenger full of Gravy of Mutton, and put into it a piece of Butter as much a Wall-nut, and a quartered Onion if you will (or rub the dish afterwards with Garlike) and Pepper and Salt, and let this boil to be very hot ; then throw away the Onion, and pour this into the dish upon the slices, and let them stew a little together ; then squeese an Orange upon it, and serve it up. A FRICACEE OF VEAL Cut a leg of Veal into thin slices, and beat them ; or the like with Chicken, which must be flead off their skin. Put about half a pint of water or flesh-broth to them in a frying-pan, and some Thyme, and Sweet-marjoram, and an Onion or two quartered, and boil them till they be tender, having seasoned them with Salt, and about twenty Corns of whole white Pepper, and four or five Cloves. When they are enough, take half a pint of White wine, four yolks of Eggs, a quarter of a pound of butter (or more)a good spoonful of Thyme, Sweet-Marjoram and Parsley (more Parsley then of the others) all minced small ; a Porrenger full of gravy. When all these are well incorporated together over the fire, and well beaten, pour it into the pan to the rest, and turn it continually up and down over the fire, till all be well incorporated.. Then throw away the Onion and first sprigs of HerbsjSqueese Orange to it, and so serve it up hot.