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To Preserve Quinches in Syrrop of a Pure Cullor

Take better than a gallon of the fairest springwater
& put theirtoo the whites of 2 eggs beate the water and the
eggs together till it bee all in a froth: like a ladder of
sope: then put into it 3 pounds of suger broke in very
small pieces & the coars of these quinces you intend to
preserve with 3 or 4 of the quinces cut in pieces sett it over
a quick fire and when it boyles scum it very cleane then
strain it through a Jelley Bagg: then sett that on the fire a-
gain and and put in ays seven good quinces purely coard and
paird lett them boyle reasonably soft somtimes taking
them out into an earthen of silver dish & put them in a
gain when they are a little cold for that will make them of a
fair cullor: but in anywise let them be well scumd as oft as
any doth rise & turn the quinces often that the one side not be
deeper on the other & when you perseive they be very tender
set some of the sorrop to cool in a spoon & if it will jelley
then take them up for they are enough: and put them into
pots or glasses when they are allmost cold and thus you may
doe wardons onley must not core them & you may take
more of them to a pound of suger then you doe of quinces

To Make Jelley of Pippins

Take pippins & payre them and quarter them and boyle them
in water till the water tastes very strong of the Apples then
straine it and to every pint of this water take a pound of
duble refined sugger boyle it to suger again then put in
the apple water and some slives of pippins which you must
have redy slived into fair water then boyle them very fast
and up the scum rises & take it of when yhou think them enough
put in the juce of two lemmons to every pound of suger: when
the slices look clear put them into hott glasses and straine
the jelley over them - - - - - - - -

To Preserve Whole Oranges

Steep your oranges 4 days then take of the outside rind & steep
them a day longer then make a hole in them at the top and take out
the seeds and the meet and boyle them in clothe till they be very
tender then squees in the juce of a lemmon upon themn to keep them
from blacking: then take to a pound of oranges a pound and half of
duble refined suger and a pint of Applewater so order it as
for sliced pippins boyle your suger to suger again then put in your
Applewater & the oranges and boyle them: till your sorrop will jelley
then pot them for your use If the jelley grows then in a week
boyle them again if you put in the juce of another lemmon before
they be enough they will be the clearer - - -