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your Kettle to boil with a very quick-fire, that giveth a clear smart flame to the bottom of the Kettle, which must be uncovered all the while, that the gelly may prove the whiter; And so likewise it must be whiles the juyce or expression is boiling with the Sugar, which must be the finest, that it may not need clarifying with an Egg; but that little scum that riseth at the sides at the beginning of moderate boiling must be scummed away. You let your juyce or expression settle a while, that if any of the thick substance be come out with it, it may settle to the bottom; for you are to use for this only the clear juyce: which to have it the clearer, you may let it run through a large, thin, open, strainer, without pressing it. When you boil the whole Quinces, you take them out, to strain them as soon as their skins crack, and that they are quite soft; which will not happen to them all at the same time, but according to their bigness and ripeness. Therefore first take out and press those, that are ready first: and the rest still as they grow to a fit state to press. You shall have more juyce by pressing the Quinces in a torcular, but it will be clearer, doing it with your hands; both ways, you lap them in a strainer.


WHITE MARMULATE, THE QUEENS WAY

Take a pound and an half of flesh of Quinces sliced, one pound of Sugar, and one pound of Liquor (which is a decoction made very strong of Quinces boiled in fair water). Boil these with a pretty quick fire, till they be enough, and that you find it gellieth. Then proceed as in my way.


MY LADY OF BATH'S WAY

Take six pounds of flesh of Quince, and two pound of Sugar moistened well with juyce of Quinces. Boil these together in a fit kettle; first gently, till the Liquor be sweated out from the quince, and have dissolved all the Sugar; Then very quick and fast, proceeding as in my way, (bruising the Quinces with a spoon, &c.) till it be enough. This will be very fine and quick in taste; but will not keep well beyond Easter. In this course you may make Marmulate without any juyce or water (by the meer sweeting of the flesh) if you be careful, proceeding slowly till juyce enough be sweated out, least else it burn to; and then quick, that the flesh may be boiled enough, before the Moisture be evaporated away.


PASTE OF QUINCES

Take a quart of the juyce of Quince, and when it is on the fire, put into it, pared, quartered and Cored as much Quince, as the juyce will cover; when it is boiled tender, pass the Liquor through a sieve & put the pulp into a stone Mortar, and beat it very fine with a Woodden Pestel; then weigh it, and to every pound of pulp, take a quarter of a pound of loaf Sugar, and boil it up to a candy-height in some of the juyce, which you passed through the sieve; then put therein your pulp, stirring it well together, till it hath had one boil and no more; Then drop it on glasses, or spread it on plates, and set it to dry.

Into the juyce that remains, you may put more flesh of Quinces, and boil it tender, doing all as at the first. Then adding it (beaten to pulp in a Mortar) unto the former pulp; repeating this, till you have taken up all your juyce. Then put your proportion of Sugar to the whole quantity of pulp, and so make it up into paste, and dry it, and sometimes before a gentle fire, sometimes in a very moderate stove.


PASTE OF QUINCES WITH VERY LITTLE SUGAR

To one pound of flesh or solid substance of Quinces (when they are pared, cored, and quartered,) take but a quarter of double refined Sugar. Do thus, scald your flesh of Quinces in a little of the juyce of other Quinces, that they may become tender, as if they were coddled.

Then beat them in a mortar to a subtle uniform smooth pulp (which you may pass through a searce.) In the mean time let your Sugar be dissolved, and boiling upon the fire. When it is of a candy-height, put the pulp of Quince to it, and let it remain a little while upon the fire, till it boil up one little puff or bubbling, and that it is uniformly mixed with the Sugar; you must stir it well all the while. Then take it off, and drop it into little Cakes, or put it thin into shallow glasses which you may afterwards cut into slices. Dry the cakes and slices gently and by degrees in a stove, turning them often. These will keep all the year, and are very quick of taste.


ANOTHER PASTE OF QUINCES

Put the Quinces whole into scalding water, and let them boil there, till they be tender. Then take them out and peel them, and scrape off the pulp, which pass through a strainer; and when it is cold enough to every pound put three quarters of a pound of double refined Sugar in subtile powder; work them well together into an uniform paste; then make little cakes of it, and dry them in a stove. If you would have the Cakes red, put a little (very little; the colour will tell you, when it is enough) of juyce of barberies to the paste or pulp. You have the juyce of Barberries thus: Put them ripe into a pot over the fire, till you see the juyce sweat out. Then strain them, and take the clear juyce. If you would have the paste tarter, you may put a little juyce of Limons to it.

A pleasant Gelly in the beginning of the winter is made, of Pearmains, Pippins and juyce of Quinces. Also a Marmulate made of those Apples, and juyce of Quinces, is very good.


A SMOOTHENING QUIDDANY OR GELLY OF THE CORES OF QUINCES

Take only the Cores, and slice them thin, with the seeds in them. If you have a pound of them, you may put a pottle of water to them. Boil them, till they be all Mash, and that the water hath drawn the Mucilage out of them, and that the decoction will be a gelly, when it is cold. Then let it run through a widestrainer or fitcolender (that the gross part may remain behind, but all the slyminess go through), and to every pint of Liquor take about half a pound of double refined Sugar, and boil it up to a gelly. If you put in a little juyce of Quince, when you boil it up, it will be the quicker.

You may also take a pound of the flesh of Quinces (when you have not cores enow, to make as much as you desire) and one ounce of seeds of other Quinces, and boil them each a part, till the one be a strong decoction; the other a substantial Mucilage. Then strain each from their course fæces: and mingle the decoctions, and put Sugar to them, and boil them up to a Gelly.

Or with the flesh and some juyce of Quinces, make Marmulate in the Ordinary way; which whiles it is boiling, put to it the Mucilage of the seeds to Incorporate it with the Marmulate. You may take to this a less proportion of Sugar than to my Marmulate.


MARMULATE OF CHERRIES

Take four pound of the best Kentish Cherries, before they be stoned, to one pound of pure loaf Sugar, which beat into small Powder: stone the Cherries, and put them into your preserving pan over a gentle fire, that they may not boil, but resolve much into Liquor. Take away with the spoon much of the thin Liquor, (for else the Marmulate will be Glewy) leaving the Cherries moist enough, but not swimming in clear Liquor. Then put to them half your Sugar, and boil it up quick, and scum away the froth that riseth. When that is well Incorporated and clear, strew in a little more of the Sugar; and continue doing so by little and little, till you have put in all your Sugar; which course will make the colour the finer. When they are boiled enough, take them off, and bruise them with the back of a spoon; and when they are cold, put them up in pots.

You may do the same with Morello Cherries; which will have a quicker-tast, and have a fine, pure, shining, dark colour.

Both sorts will keep well all the year.


MARMULATE OF CHERRIES WITH JUYCE OF RASPES AND CURRANTS

Mingle juyce of Raspes and red Currants with the stoned Cherries, and boil this mixture into Marmulate, with a quarter, or at most, a third part of Sugar. The juyces must be so much as to make Gelly of them to mingle handsomely with the Cherries, to appear among and between them.

Madam Plancy (who maketh this sweet-meat for the Queen) useth this proportion. Take three pounds of Cherries stoned; half a pound of clear juyce of raspes, and one pound of the juyce of red currants, and one pound of fine Sugar. Put them all together into the preserving pan; boil them with a quick fire, especially at the first, skimming them all the while, as any scum riseth. When you find them of a fit consistence, with a fine clear gelly, mingled with the Cherries, take the preserving pan from the fire, and braise the Cherries with the back of your preserving spoon; and when they are of a fit temper of coolness, pot them up.

Peradventure, to keep all the year, there may be requisite a little more Sugar.


TO MAKE AN EXCELLENT SYRUP OF APPLES

Slice a dozen or twenty Pippins into thin slices, and lay them in a deep dish, stratum super stratum, with pure double refined Sugar in powder. Put two or three spoonfuls of water to them, and cover them close with another dish, luting their joyning that nothing may expire. Then set them into an oven. And when you take out the dish, you will have an excellent Syrup, and the remaining substance of the Apples will be insipid.

You may proceed with Damsens, or other plumms, in the same manner, and you will have excellent stewed Damsens, (as fair as preserved ones) swimming in a very fine Syrup.


SWEET-MEATS OF MY LADY WINDEBANKS

She maketh the past of Apricocks (which is both very beautiful and clear, and tasteth most quick of the fruit) thus, Take six pound of pared and sliced Apricocks, put them into a high pot, which stop close, and set it in a kettle of boiling water, till you perceive the flesh is all become an uniform pulp; then put it out into your preserving pan or possenet, and boil it gently till it be grown thick, stirring it carefully all the while. Then put two pound of pure Sugar to it, and mingle it well, and let it boil gently, till you see the matter come to such a thickness and solidity, that it will not stick to a plate. Then make it up into what form you will. The like you may do with Raspes or Currants.

It is a pleasant and beautiful sweet meat to do thus: Boil Raspes in such a pot, till they be all come to such a Liquor; Then let the clear run through a strainer; to a