225. _To pickle Mushromes._
Take them of one nights growth, and peel them inside and outside, boil
them in Water and Salt one hour, then lay them out to cool, then make a
pickle of White Wine and White Wine Vinegar, and boil in it whole
Cloves, Nutmegs, Mace, and Ginger sliced, and some whole Pepper, when
it is cold, put them into it, and keep them for Sauces of several Meats;
and if you would dress them to eat presently, put them in a Dish over a
Chafingdish of Coals without any Liquor, and the fire will draw out
their natural Liquor, which you must pour away, then put in whole Spice,
Onions and Butter, with a little Wine, and so let them stew a while,
then serve it in.
226. _To preserve whole Quinces to look red._
When they are pared and cored, put them into cold water, and for every
Pound of Quince take one Pound of Sugar, and a Pint of Water, make a
Syrup thereof, then put in your Quinces, and set them on a slow fire,
close covered, till you see they are of a good Colour and very tender,
then take them out, and boil your Syrup till it will Jelly.
227. _To make very good Marmalade of Quinces to look red._
Weigh your Quinces and pare them, cut them in quarters and core them,
and keep them in cold water, then take their weight in sugar, and a
little water, and boil it, and scum it, then put in your Quinces, and
set them on a slow fire, close covered, till you see it of a good
colour, then uncover it, and boil it up very quick till you find that it
will jelly very well.
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