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104
To Drie Figgs
Take your figgs and boyle them in fair
water till they are verry tender, then take theire
weight in sugar, scumm it clean divide it into
4 parts boyle 1 part to a thin syrrop, scumm it
clean, Prick your figgs full of holes, then putt them
into syrrop next morning take them out, And
putt in another part of the sugar, boyle it, &
scumme it clean, Then putt in the figgs again,
every day make the same addition tell all the sugar
be in, Then take them out, & lay them upon Glasses,
And searse some sugar on them & so dry them.

To Make a White White Marmalade
Pare large Quinces, & grate them as you doe bread,
and to two pound of your grated Quince putt 2 pound
& an half of sugar, putt into a preserving pan a laying
of sugar, and a laying of Quince, Cover your Pan
close, and sett it on Embers, when the sugar and Quince
are dissolved together, straine it, and boyle it to Marmalade height.

To make the Countess of Warwicks Biskets
Take a pound of Loaf sugar beaten & searst putt it to the yolks
of 2 eggs, 4 whites, & spoonfull of Rosewater, beat these
together in a pan with a wisk till it is white and thick,
stir in twelve Ounces of fine flower, dried and Cold,
the pans being buttered putt them quick into a hot Oven
searsing some double refined sugar on the top

104
To Drie Figgs
Take your figgs and boyle them in fair
water till they are verry tender, then take theire
weight in sugar, scumm it clean divide it into
4 parts boyle 1 part to a thin syrrop, scumm it
clean, Prick your figgs full of holes, then putt them
into syrrop next morning take them out, And
putt in another part of the sugar, boyle it, &
scumme it clean, Then putt in the figgs again,
every day make the same addition tell all the sugar
be in, Then take them out, & lay them upon Glasses,
And searse some sugar on them & so dry them.

To Make a White White Marmalade
Pare large Quinces, & grate them as you doe bread,
and to two pound of your grated Quince putt 2 pound
& an half of sugar, putt into a preserving pan a laying
of sugar, and a laying of Quince, Cover your Pan
close, and sett it on Embers, when the sugar and Quince
are dissolved together, straine it, and boyle it to Marmalade height.

To make the Countess of Warwicks Biskets
Take a pound of Loaf sugar beaten & searst putt it to the yolks
of 2 eggs, 4 whites, & spoonfull of Rosewater, beat these
together in a pan with a wisk till it is white and thick,
stir in twelve Ounces of fine flower, dried and Cold,
the pans being buttered putt them quick into a hot Oven
searsing some double refined sugar on the top