g water, take as much as the
quinces weigh, and to every pound of sugar a pint of fair water,
make your sirrup in a preserving pan; being scumm'd and boil'd to
sirrup, put in the quinces, boil them up till they be well coloured,
& being cold, bake them in pyes whole or in halves, in a round tart,
dish, or patty-pan with a cut cover, or in quarters; being baked put
in the same sirrup, but before you bake them, put in more fine
sugar, and leave the sirrups to put in afterwards, then ice it.

Thus you may do of any curnel'd fruits, as wardens, pippins pears,
pearmains, green quodlings, or any good apples, in laid tarts, or
cuts.

_To make a slic't Tart of Quinces, Wardens, Pears, Pippins,
in slices raw of divers Compounds._

The foresaid fruits being finely pared, and slic't in very thine
slices; season them with beaten cinamon, and candied citron minced,
candied orange, or both, or raw orange peel, raw lemon peel,
fennil-seed, or caraway-seed or without any of these compounds or
spices, but the fruits alone one amongst the other; put to ten
pippins six quinces, six wardens, eight pears, and two pound of
sugar; close it up, bake it; and ice it as the former tarts.

Thus you may also bake it in patty-pan, or dish, with cold butter
paste.

_To bake Quinces, Wardens, Pears, Pippins, or any Fruits
preserved to be baked in pies, Tarts, Patty-pan or Dish._

Preserve any of the foresaid in white-wine & sugar till the sirrup
grow thick, then take the quinces out of it, and lay them to cool in
a dish, then set them into the pye, and prick cloves on the tops
with some cinamon, and good store of refined sugar, close them up
with a cut cover, and being baked, ice it, and fill it up with the
syrrup they were first boiled in.

_Otherways._

You may bake them in an earthen pot with some claret-wine and sugar,
and keep them for your use.

_To make a Trotter Pye of Quinces, Wardens, Pears,_ &c.

Take them either severally or all together in quarters, or slic't
raw, if in quarters put some whole ones amongst them, if slic't
beaten spices, and a little butter and sugar; take to twelve quinces
a pound of sugar, and a quarter of a pound of butter, close it up
and bake it, and being bak't cut it up and mash the fruit to pieces,
then put in some cream, and yolks of eggs beaten together, and put
it into the Pye, stir all together, and cut the cover into five or
six pieces like Lozenges, or three square, and s