_To make Quince Cakes_.
Prepare your _Quinces_, and take the just weight of them in _Sugar_,
beaten finely, and searcing halfe of it, then of the rest make
a Syrupe, using the ordinary proportion of a pint of water to a
pound of _Sugar_, let your _Quinces_ be well beaten, and when the
Syrupe is cand height, put in your _Quince_, and boyle it to a past,
keeping it with continuall stirring, then work it up with the beaten
_Sugar_ which you reserved, and these Cakes will tast well of the
_Quinces_.
_To make Printed Quidony of Quinces_.
Take two pound of _Quinces_, paired, coared, and cut in small
pieces, and put them into a faire posnet, with a quart of faire water,
and when they are boyled tender, put into them one pound
of _Sugar_ clarified, with halfe a pint of faire water, let them boyle
till all the fruit fall to the bottom of the posnet, then let the liquid
substance run through a faire linnen cloath into a clean bason,
then put it into a posnet, and let it boyle till it come to a jelly,
then Print it in your Moulds, and turne it into your boxes. You
shall know when it is ready to Print, by rouling it on the back of
a Spoone.
* * * * *
_Of Roses_.
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