and tye it up round. This Quantity will make three
Quinces. Set them into three Pots, or _China_ Cups, that will just
hold one; cut off the Stalk-End of the Quince, and put it in the Pot
or Cup, to make a Dent in the Quince, that it may be like a whole
Quince; let them stand two or three Days, that they may be very
stiff; take them out of the Muslin, and make a strong Jelly with
Apples and Quinces: Take two Pints of Jelly and two Pound of Sugar,
boil it fast 'till it jellies very well; then put in the Quinces,
and let them have two or three Boils to make them hot; put them in
Pots or Glasses, with Paper close to them.

_To make QUINCE-CHIPS._

Pare the Quinces, and slice them into Water; put them into boiling
Water; let them boil fast 'till they are very tender, but not so
soft as to break them: Take them out with a Skimmer, lay them on a
Sieve 'till they are well drain'd, and have ready a very thick Syrup
of clarify'd Sugar; put them into as much as will cover them, then
boil them 'till they are very clear, and the next Day scald them;
and if you see they want Syrup, put in a Pint more, but let it be
very thick: Scald them twice more, then lay them out on Earthen
Plates in a Stove, sift them well with Sugar: Turn them and sift
them 'till they are dry.

_To make QUINCE-PASTE._

Pare the Quinces, and quarter them; to a Pound of Quince put half a
Pound of Sugar and half a Pint of Water; boil it fast 'till the
Quinces are all to Pieces; then rub it very fine, 'till there be no
Lumps in it, and put to it a Pint of Jelly of Quince, boil'd with as
much Water as will cover them, and run through a Jelly-bag; boil the
Quinces Jelly together, and to a Pint of it put a Pound and a
Quarter of fine Sugar; let it scald, but not boil, 'till the Sugar
is melted; skim it, and put it in the Stove; turn it when it is
candy'd; twice turning will do.

_To make QUINCE CLEAR-CAKES._

Pare, quarter, and boil the Quince with as much Water as will cover
it, putting in a little more as it boils, but not too much; let it
be a very strong Jelly, and run it through a Jelly-bag; put a Pound
and a Half of the finest sifted Sugar to a Pint of Jelly; let the
Jelly boil, then put in the Sugar, and let it scald 'till the Sugar
is melted; then put it through a Strainer, laid in a broad Earthen
Pan; fill it in little Pots, and when it is hard candy'd, turn it on
Glasses as other Clear-Cakes: Colour the Jelly, if you wou'd have
any Red Quince