it very fast, and break it very small; when it is all to pieces
and jellied, it is enough. If you wish the marmalade to be of a green
colour, put a few black bullaces to the barberries when you make the
jelly.

_White Quince Marmalade._

Pare and quarter the quinces, and put as much water as will cover them;
boil them all to pieces to make jelly, and run it through a jelly-bag.
Take a pound of quinces, quarter them, and cut out all the hard parts;
pare them, and to a pound of fruit put a pound and a half of finely
beaten sugar and half a pint of water. Let it boil till very clear; keep
stirring it, and it will break as you wish it. When the sugar is boiled
very thick, almost to a candy, put in half a pint of jelly, and let it
boil very fast till it becomes a jelly. Take it off the fire, and put in
juice of lemon; skim it well, and put it into pots or glasses.

_Marchpane._

Blanch one pound of almonds as white as you can; take three quarters of
a pound of fine white sugar well pounded; beat them up together with a
little rose-water, to prevent the almonds from oiling. Take out the
mixture, work it like paste, make it into cakes, lay them on wafers, and
bake them. Boil rose-water and sugar till it becomes a syrup; when the
cakes are almost done, spread this syrup all over them, and strew them
with comfits.

_Another way._

Take a pound of almonds finely beaten, and a pound of fine sugar, sifted
through a hair sieve; mix these together; then add the whites of four
eggs, beaten up to a froth; mix the whole well together, and scald it
over your fire, still keeping it well-stirred, to prevent burning. Let
it stand till cold; afterwards roll it on papers, and bake it.

_Marrow Pasties._

Make the pasties small, the length of a finger; put in large pieces of
marrow, first dipped in egg, and seasoned with sugar, beaten cloves,
mace, and nutmeg. Strew a few currants on the marrow, and either bake or
fry them.

_Melons or Cucumbers, to preserve._

Cut and pare a thoroughly ripe melon into thick slices; put them into
water till they become mouldy; then put them into fresh water over the
fire to coddle, not to boil. Make a good syrup; when properly skimmed,
and while boiling, put your melon in to boil for a short time. The syrup
should be boiled every day for a fortnight; do not put it to the melon
till a little cold: the last time you boil the syrup, put it into a
muslin bag; add one ounce of ginger pounded