fire, as to cause it so to continue simpring. But as soon
as it is scummed, put into it a handful of Quince kernels, two races of
Ginger sliced, and fourteen or fifteen Cloves whole; all these put into a
Tyffany-bag tyed fast; when you finde that the colour is almost to your
minde, make a quick fire, and boil it up a pace, then throw away your bag
of kernels, Ginger and Cloves, and pot up your Marmulate, when it is cool
enough.

She makes her red Gelly of Quince thus: Put the Quinces pared and sliced
into a pot, as above; and to every pound of this flesh put about half a
demistier of fair water, and put this into a kettle of boiling water, till
you perceive all the juyce is boiled out of the Quince. Then strain it out,
and boil this Liquor (which will not yet be clear) till you perceive it
gellieth upon a plate. Then to every pint of Liquor put a pound of Sugar,
and boil it up to a gelly, skimming it well, as the scum riseth, and you
will have a pure gelly.

GELLY OF RED CURRANTS

Take them clean picked, and fresh gathered in the morning, in a bason, set
them over the fire, that their juyce may sweat out, pressing them all the
while with the back of your preserving spoon, to squeese out of them all
that is good. When you see all is out, strain the Liquor from them, and let
it stand to settle four or five hours, that the gross matter may sink to
the bottom. Then take the pure clear, (the thick settling will serve to add
in making of Marmulate of Cherries, or the like) and to every pint or pound
of it, put three quarters of a pound of the purest refined Sugar, and boil
them up with a quick fire, till they come to a gelly height (which will be
done immediately in less then a quarter of an hour) which you may try with
a drop upon a plate. Then take it off, and when it is cold enough, put it
into Glasses. You must be careful to skim it well in due time, and with
thin brown Paper to take off the froth, if you will be so curious.

GELLY OF CURRANTS, WITH THE FRUIT WHOLE IN IT

Take four pound of good Sugar, clarifie it with whites of Eggs, then boil
it up to a candid height (that is, till throwing it, it goeth into
flakes): Then put into it five pound (or at discretion) of pure juyce of
red Currants first boiled to clarifie it by skimming it. Boil them together
a little while, till it be well scummed, and enough to become gelly. Then
put a good handful or two of the berries of Currants whole, and cleansed
from the sta