nder, 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