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 Clear-Cakes, with the Jelly of black Bullace, and let it boil after the Red is in, before you put in the Sugar.
[ To preserve Golden or Kentish-Pippins.]
Boil the Rind of an Orange very tender, and let it lye in Water two or three Days; then make a strong Jelly with Pippins, and run it through a Jelly-bag. Take Golden-Pippins, pare them, and scoop out all the Coar at the Stalk End: To twelve Pippins put two Pound of Sugar and three Quarters of a Pint of Water, boil the Sugar and skim it; put in the Pippins and the Orange-Rind cut into thin Slices; let them boil as fast as they can ’till the Sugar is very thick, and almost a Candy; then put in a Pint of the Pippin-Jelly, and boil them very fast ’till they jelly very well; then put in the Juice of a Lemmon, give it one Boil, and put them in Pots or Glasses, with the Orange mix’d with them. The Kentish Pippins are better in Quarters than whole.
[ To preserve Whole Oranges or Lemmons.]
Rasp them very thin, just the Outside Rind off; lay them in Water twenty four Hours; then set them on the Fire with a good Quantity of Water; let them boil ’till they are very tender; then put them in cold Water again, and let them lye two Days; the Lemmons need not lye but one Day; then, to four Oranges or Lemmons put two Pound of fine Sugar and a Pint of Water; boil and skim it, and when it is cold, put in the Oranges or Lemmons, and let them lye four or five Days in cold Syrup; then boil them ’till they are clear; set them by in an Earthen Pan a Day or two more; then boil them again, and put them in Jelly, thus: Take Pippin-Jelly, and to a Pint put a Pound of fine Sugar; boil it ’till the Jelly is very strong; then heat your Oranges, and put them to the Jelly, with half their Syrup; boil them very fast a Quarter of an Hour; when you take them off the Fire, put in the Juice of two or three Lemmons; put them in Pots that will hold the Jelly: To four Oranges you may put one Pint and a Half of Jelly, and one Pound and a Half of Sugar. Lemmons must be done by themselves. Sevil Oranges and Malaga Lemmons are best.