Take three spoonfuls of this in a morning fasting, and again one hour
before Supper and shake the Bottle when you pour it out.
47. _To make Cakes of Quinces._
Take the best you can get, and pare them, and slice them thin from the
Core, then put them into a Gallipot close stopped, and tie it down with
a Cloth, and put it into a Kettle of boiling water, so that it may stand
steddy about five hours, and as your water boils away in the Kettle,
fill it up with more warm water, then pour your Quinces into a fine hair
sieve, and let it drain all the Liquor into a Bason, then take this
Liquor and weigh it, and to every pound take a pound of double refin'd
Sugar, boil this Sugar to a Candy height, then put in your Liquor, and
set them over a slow fire, and stir them continually till you see it
will Jelly, but do not let it boil; then put it into Glasses, and set
them in a Stove till you see them with a Candy on the top, then turn
them out with a wet Knife on the other side upon a white Paper, sleeked
over with a sleek-stone, and set them in the Stove again till the other
side be dry, and then keep them in a dry place.
48. _To make Marmalade of Apricocks._
Take Apricocks, pare them and cut them in quarters, and to every pound
of Apricocks put a pound of fine Sugar, then put your Apricocks into a
Skillet with half of the Sugar, and let them boil very tender and
gently, and bruise them with the back of a Spoon, till they be like
Pap, then take the other part of the Sugar, and boil it to a Candy
height, then put your Apricocks into that Sugar, and keep it stirring
over the fire, till all the Sugar be melted, but do not let it boil,
then take it from the fire, and stir it till it be almost cold; then put
it in Glasses, and let it have the Air of the fire to dry it.
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