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 te