_A speciall Remembrance in doing them_.
When you Preserve _Quinces_, or make _Marmalade_, take the Kernels
out of the raw _Quinces_, and wash off the Jelly that groweth
about them, in faire water, then straine the water and Jelly from
the kernels, through some fine Cobweb laune, and put the same
into the _Marmalade_, or preserved _Quinces_, when they are well
scum'd, but put not so much into your _Quinces_, as into the _Marmalade_,
for it will Jelly the Syrupe too much; put six or seven
spoonfulls of Syrupe into the Jelly. Before you put it into the
_Marmalade_, you must boyle your _Quinces_ more for _Marmalade_, then
to preserve your _Quinces_, and least of them when you make your
clear Cakes.
When you would preserve your _Quinces_ white, you must not
cover them in the boyling, and you must put halfe as much _Sugar_
more for the white, as for the other. When you would have them
red, you must cover them in the boyling.
[Illustration: Quince]
_To Pickle Quinces._
Boyle your _Quinces_ that you intend to keep, whole and unpared,
in faire water, till they be soft, but not too violently for feare you
break them, when they are soft take them out, and boyle some
_Quinces_ pared, quarter'd, and coar'd, and the parings of the _Quinces_
with them in the same liquor, to make it strong, and when
they have boyled a good time, enough to make the liquor of
sufficient strength, take out the quartered _Quinces_ and parings,
and put the liquor into a pot big enough to receive all the _Quinces_,
both whole and quartered, and put them into it, when the
liquor is thorow cold, and so keep them for your use close
covered.
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