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Preserving
To make either read Jelly or white
Take Isinglas and wash it very well, & putt it into a good -
pipkin of faire water to boile, & sett it over the fire and lett it -
seeth a long while, then take up a litle of it in a sawcer & lett it coole,
and if it stand on a thick Jelly when it is cold, then it is boiled enough
Then take a good many clouth of tarn salt and wash them in faire water
then take a good pipkin full of Claret wine; and putt in your tarnsalt,
being cleare washed, and so colour your wine as read as you would -
have it; then take a good many Stickes of Cinamon and ginger,
Being well Scraped and pounded, a few grains [...]and a little long -
pepper, Bruise them all together in a mortar, and then putt them -
into your wine with as much sugar as will make it good & sweet;
and putt in a good handfull of Garroway's seeds & stirr it all together
in your pipkin; and lett it stand for the Space of half an houre
then putt a good deale of Icinglass which is sodd & stirr it well
together & sett it upon the fire to boile, then take the whites of
7 or 8 eggs, being very well beaten & putt them in (but you must -
putt in the whites of eggs before it boiles) and then lett it boile a -
good while. Then take a Jelly bagg and putt in some rosmary in the
bottom, and then lett your Jelly runn thorow it till it be cleare;
you must make the white Jelly in [...]as is aforesaid, but you must
leave out the tarnsalt, and for the Claret wine you must take white
wine.
To make Jelly of Damsons.
Take your Damsons being clear wiped and cutt the stalk & weigh them
weight for weight with your Sugar; then take a great platter and
and sett it on a chaffing dish of Coales, and putt in your Damsons & sugar
broaken in peeces amongst them and cover it close, and ever keep it boiling
and sett a [...] under it that the Syrup may run into it, and when the.
Sugar is all consumed from the Damsons, then take the Syrup and putt
it into a faire dish with a good peece of Sugar; Sett it on a Chaffingdish
of Coales & so lett it boile till it be very thick and of very faire -
colour, then putt it into a Gally-pott, and when it is cold cover it.

Preserving 23
To make Jelly of Quinces the best way.
When you have made your Syrup for your read Quinces before
you putt in your raw quinces; You may take a part of it and putt -
it on a dish upon a chaffingdish of Coales, and putt to it 3 or 4 thin
Slices of your quinces, with the cores and all, then cover it very close
with another dish and lett it boyle a pretty while; then looke if -
the slices looke very read and the Syrup as read as the Scarlet, take -
them out, and putt to it a good quantity of very fine Search'd Sugar
and Stirr it Softly about & cover it close again, and lett it boile a -
good while, till you perceive it to Jelly and look as read as ruby,
then take it of, and putt it into your boxes. This Jelly doth pass
all others both in taste and colour.
To make Jelly of Quinces another way.
Take Cores and some sliced quinces, boile them in water untill
the water be thick & white; then straine it, and to every pound of liquor
a pound of sugar. If of Strawberries Straine them raw or of Raspberries
and make it but thorow hott & so putt it to your Sugar.
To make Jelly of Lemons.
Take the fairest & newest Lemons (the pomcitron is the best) take
away the rindes, leaving some part of the white. then either breake -
them in four quarters or cutt them in pretty thick Slices, then take
faire water & lett it be a little hot and putt in your Lemons, and give
them a boiling or two but not to fast, then take them of and lett them
stand covred till you have boiled another water for them, and Soe you -
must Shift them from one water to another, till some part of the Sharpness
and Sourness be taken away; this done thake them up cleare out of the
waters; Take to 4 lemons a pinte of water, boile it over a Chaffingdish
either in Sylverdish or Chingdish something fast for half an houre or
more, then take it of, & lett it thorow a cleane Stainer of fastion canvas
doe not ring it to hard, take the purest of it only and boyle it with -
Some sugar as much as will make a Jelly, of the other you may make -
Marmelade
To make Jelly of Oranges.
Take the seeds of oranges, and lett them be in steep 2 or 3 days in fair water
& when the seeds be Jellyed about, then Straine them with the water. And-
then take one Spoonfull of the liquor of an Orange to 2 Spoonfull of that
and -
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