87. _To preserve White Quinces._
Take the fairest you can get, and coddle them very tender, so that a
straw may go through to the Core, then core them with a scoop or small
knife, then pare them neatly, and weigh them, to every pound of
Quinces, take one pound of double refined Sugar, and a Pint of the
Water wherein thin slices of Pippins have been boiled; for that is of a
Jellying quality, put your Sugar to the Pippin water, and make a Sirrup,
and scum it, then put in your Quinces, and boil them very quick, and
that will keep them whole and white, take them from the fire sometimes
and shake them gently, keep them clean scummed, when you perceive them
to be very clear, put them into Gally-pots or Glasses, then warm the
Jelly and put it to them.
88. _To make Conserve of Red Roses._
Take their Buds and clip off the Whites, then take three times their
weight in Sugar double refin'd; beat the Roses well in a Mortar, then
put in the Sugar by little and little, and when you find it well
incorporated, put it into Gally-pots, and cover it with Sugar, and so it
will keep seven years.
89. _To make plain Bisket-Cakes._
Take a Pottle of Flower, and put to it half a pound of fine Sugar, half
an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of
Yest, then boil a Pint of Water or little more, put into it a quarter
of a Pound of Butter or a little more, let it stand till it be cold,
then temper them together till it be as thick as Manchet, then let it
lie a while to rise, so roul them out very thin, and prick them, and
bake them in an Oven not too hot.
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