lose up at the
top with the parings, and lie over them either a dishcover or pewter
dish, and cover them close; let them hang over a very slow fire whilst
they be tender; but don't let them boil; when they are soft take them
out of the water, and weigh your quinces, and to every pound put a pint
of the same water they were coddled in (when strained) and put to your
quinces, and to every pound of quinces put a pound of sugar; put them
into a pot or pewter flagon, the pewter makes them a much better
colour; close them up with a little coarse paste, and set them in a
bread oven all night; if the syrrup be too thin boil it down, put it to
your quinces, and keep it for use.

You may either do it with powder sugar or loaf sugar.

458. _To make_ Almond Cheesecakes _another Way_.

Take the peel of two or three lemons pared thick, boil them pretty
soft, and change the water two or three times in the boiling; when they
are boiled beat them very fine with a little loaf sugar, then take
eight eggs, (leaving out six of the whites) half a pound of loaf or
powder sugar, beat the eggs and sugar for half an hour, or better; take
a quarter of a pound of the best almonds, blanch and beat them with
three or four spoonfuls of rose-water, but not over small; take ten
ounces of fresh butter, melt it without water, and clear off from it
the butter-milk, then mix them altogether very well, and bake them in a
slow oven in a puff-paste; before you put them into the tins, put in
the juice of half a lemon.

When you put them in the oven grate over them a little loaf sugar.

You may make them without almonds, if you please.

You may make a pudding of the same, only leave out the almonds.

_FINIS_.

English Housewifry _improved_;

OR,

A SUPPLEMENT TO MOXON'S COOKERY.

CONTAINING,

Upwards of Sixty Modern and Valuable RECEIPTS IN
PASTRY MADE DISHES
PRESERVING MADE WINES, &c. &c.

Collected by a PERSON of JUDGMENT.

SUPPLEMENT TO MOXON'S Cookery.

1. _A_ GRANADE.

Take the caul of a leg of veal, lie it into a round pot; put a layer of
the flitch part of bacon at the bottom, then a layer of forc'd-meat,
and a layer of the leg part of veal cut as for collops, 'till the pot
is fill'd up; which done, take the part of the caul that lies over the
edge of the pot, close it up, tie a paper over, and send it to the
oven; when baked, turn it out into your dish.--_Sauce_. A good
light-brown gravy, with a f