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 pound, or English wine pint whereof, put a pound of red
Currants (first stoned and the black ends cut off) and a pound of Sugar.
Boil these, till the Liquor be gellied. Then put it in Glasses. It will
look like Rubies in clear Gelly. You may do the like with Cherries, either
stoned, and the stalks cut off, or three or four capped upon one stalk, and
the stone left in the first, and boiled in Liquor of Raspes.

She makes her curious red Marmulate thus: Take six pounds of Quince-flesh;
six pounds of pure Sugar; and eight pints of juyce; boil this up with quick
fire, till you have scummed it, then pull away all the Coals, and let it
but simper, for four or five hours, remaining covered, renewing from time
to time so little