s, half a pint of water to a pound of Sugar, and so boil it to a Candy
height, then put the pulp into hot sugar, with the pap of a roasted
apple. In like manner you must put roasted apples to make Past Royal of
it, or else it will be tough in the drying.

_To make Orange Marmalet._

Take Oranges, pare them as thin as you can; boil them in four several
waters, let them be very soft before you take them out, then take two
quarts of Spring-water, put thereto twenty Pippins pared, quartered, and
coared, let them boil till all the vertue be out, take heed they do not
lose the colour; then strain them, put to every pint of water a pound of
sugar, boil it almost to a Candy-height, then take out all the meat out
of the Oranges, slice the peel in long slits as thin as you can, then
put in your peel with the juyce of two Lemmons, and one half Orange,
then boil it to a Candy.

_To make Quiddony of Pippins of Ruby or any Amber colour._

Take Pippins, and cut them in quarters, and pare them, and boil them
with as much fair water as will cover them, till they be tender, and
sunk into the water, then strain all the liquor from the Pulp, then take
a pint of that liquor, and half a pound of Sugar, and boil it till it
be a quaking gelly on the back of a spoon; so then pour it on your
moulds, being taken out of fair water; then being cold turn them on a
wet trencher, and so slide them into the boxes, and if you would have it
ruddy colour, then boil it leasurely close covered, till it be as red as
Claret Wine, so may you conceive, the difference is in the boiling of
it; remember to boil your Quinces in Apple-water as you do your Plums.

_To make Quiddony of all kind of Plums._

Take your Apple-water, and boil the Plums in it till it be red as Claret
Wine, and when you have made it strong of the Plums, put to every pint
half a pound of Sugar, and so boil it till a drop of it hang on the back
of a spoon like a quaking gelly. If you will have it of an Amber colour,
then boil it with a quick fire, that is all the difference of the
colouring of it.

_To make Marmalet of Oranges, or Orange Cakes, &c._

Take the yellowest and fairest Oranges, and water them three days,
shifting the water twice a day, pare them as thin as you possible can,
boil them in a water changed five or six times, until the bitterness of
the Orange be boiled out, those that you preserve must be cut in halves,
but those for Marmalet must be boiled wh