To preserve Quinces white.
Take a pair and coar them, and to every pound of your equal weights in Sugar and Quince, take a wine pint of water; put them together, and boil them as fast as you can uncovered; and this way you may also preserve Pippins white as you do Quinces.
To preserve Respass.
Take a pound of Respass, a pound of fine Sugar, a quarter of a pint of the juyce of Respass, strew the Sugar under and above the Respass, sprinkle the juyce all on them, set them on a clear fire, let them boil as soft as is possible, till the syrup will gelly, then take them off, let them stand till they be cold, then put them in a glass. After this manner is the best way.
To preserve Pippins.
Take fair Pippins, and boil them in fair water till they be somewhat tender, then take them out, and peel off the skins and put them into a fair earthen pot, and cover them till they be cold, then make the syrup with fair water and Sugar, seeth it, and scum it very clean, then being almost cold, put in your Pippins, so boil them softly together, put in as much rind of Oranges as you think will tast them, if you have no Oranges take whole Cinamon and Cloves, so boil them high enough to keep them all the year.