and if you would dress them to eat presently, put them in a Dish over a
Chafingdish of Coals without any Liquor, and the fire will draw out
their natural Liquor, which you must pour away, then put in whole Spice,
Onions and Butter, with a little Wine, and so let them stew a while,
then serve it in.

226. _To preserve whole Quinces to look red._

When they are pared and cored, put them into cold water, and for every
Pound of Quince take one Pound of Sugar, and a Pint of Water, make a
Syrup thereof, then put in your Quinces, and set them on a slow fire,
close covered, till you see they are of a good Colour and very tender,
then take them out, and boil your Syrup till it will Jelly.

227. _To make very good Marmalade of Quinces to look red._

Weigh your Quinces and pare them, cut them in quarters and core them,
and keep them in cold water, then take their weight in sugar, and a
little water, and boil it, and scum it, then put in your Quinces, and
set them on a slow fire, close covered, till you see it of a good
colour, then uncover it, and boil it up very quick till you find that it
will jelly very well.

228. _To make Musk Sugar._

Bruise six grains of Musk and tie them in a piece of Tiffany, lay it in
the bottom of a Gallipot, and then fill it with sugar, and tie it up
close, when you have spent that sugar, put in some more, it will be well
perfumed.

229. _An excellent way to make Syrup of Roses, or of any other Flower._

Fill a Silver Bason three quarters full of Spring water, then fill it up
with Rose-Leaves or any other, and cover it, and set it upon a pot of
seething water one hour, then strain it, and put in more; and do in like
manner, and so do seven times, then take to every Pint one Pound of
Sugar, and make a Syrup therewith.

230. _To dry Rose Leaves._

Pick your Roses, and dry them upon the Leads of a house in a Sun-shine
day, and turn them as you do Hay, and when they are through dry, keep
them in broadmouth'd Glasses close stopped.

231. _To Candy Flowers._

Boil some Rosewater and Sugar together, then put in your Flowers being
very dry and boil them a little, then strew in some fine Sugar over
them, and turn them, and boil them a little more, then take them from
the fire, and strew some more Sugar over them, then take them out and
lay them to dry, and open them, and strew Sugar over them; they will dry
in a few hours in a hot day.

232. _The making of Sugar-Plate and casting