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{100} Clear Cakes of Quince
Have 2 skellets of Boyling water over the fire at once; then take of the
best quinces; & wipe them & cut them In halves or quarters If they be L[a]rge
& boyle but one at a time In each Skellett & let them boyle only till
they be soft; for if they be too soft the Juce will be too thick; then take
them up In a Cive that the water may run out of them presse out the Juce
between 2 Cleane Trenchers while the Juce runs cleare; It must
be prest out very hott; & a Little before you take one piece out
put another In; & continue so doing till you have Juce enough
for youre use; then straine all through a piece of Tiffanie; after it
is well setled set it on a few Embers & to every pint of Juce ad 1 lb
of the best double refined Suger bo[y]led to a Candie; & mingle it with
youre Suger as you do other cleare Cakes; & dry them in a constant heat
In the stove /
To dry Blackpear Plumbs
Youre plumbs being newly gathered boyl them tender in
water; then having Loafe Suger boyled to a Candie height In
Reddinesse by; put the plumbs into it Suffer them not to boyle
only stew & set them by; so do 6 . 7 . or 8 dayes till they have
Suckt up all the Sirrup; then Lay them in glasses & dry them In a stove
Clear Cakes of Apricox
Take youre Apricox before they are full ripe, pare them & stew
cut them Into slices; & put as much suger & water as will just
make them boyle a pace & that will keep them from breaking while
they be a boyling; take almost as much double refinded suger
& boyle it to a candy height; & then put In youre Apricocks; & set
them over the fire whilst the suger be all melted, but it must not
boyle by any meanes then put it into Glasses & set them Into A
warme stove & when they have a thin crust over them turn them;