429. To make QUINCE CREAM.

Take quinces when they are full ripe, cut them in quarters, scald them till they be soft, pare them, and mash the clear part of them, and the pulp, and put it through a sieve, take an equal weight of quince and double refin’d sugar beaten and sifted; and the whites of eggs beat till it is as white as snow, then put it into dishes.

You may do apple cream the same way.

430. To make CREAM of any preserved Fruit.

Take half a pound of the pulp of any preserved fruit, put it in a large pan, put to it the whites of two or three eggs, beat them well together for an hour, then with a spoon take off, and lay it heaped up high on the dish and salver without cream, or put it in the middle bason.

Rasberries will not do this way.

431. To dry PEARS or PIPPENS without Sugar.

Take pears or apples and wipe them clean, take a bodkin and run it in at the head, and out at the stalk, put them in a flat earthen pot and bake them, but not too much; you must put a quart of strong new ale to half a peck of pears, tie twice papers over the pots that they are baked in, let them stand till cold then drain them, squeeze the pears flat, and the apples, the eye to the stalk, and lay ’em on sieves with wide holes to dry, either in a stove or an oven not too hot.

432. To preserve MULBERRIES whole.

Set some mulberries over the fire in a skellet or preserving pan, draw from them a pint of juice when it is strain’d; then take three pounds of sugar beaten very fine, wet the sugar with the pint of juice, boil up your sugar and skim it, put in two pounds of ripe mulberries, and let them stand in the syrrup till they are throughly warm, then set them on the fire, and let them boil very gently; do them but half enough, so put them by in the syrrup till next day, then boil them gently again; when the syrrup is pretty thick and well stand in round drops when it is cold, they are enough, so put all in a gally-pot for use.

433. To make ORANGE CAKES.

Cut your oranges, pick out the meat and juice free from the strings and seeds, set it by, then boil it, and shift the water till your peels are tender, dry them with a cloth, mince them small, and put them to the juice; to a pound of that weigh a pound and a half of double refin’d sugar; dip your lumps of sugar in water, and boil it to a candy height, take it off the fire and put in your juice and peel, stir it well, when it is almost cold put it into a bason, and set it in a stove, then lay it thin on earthen plates to dry, and as it candies fashion it with a knife, and lay them on glasses; when your plate is empty, put more out of your bason.

434. To dry APRICOCKS like PRUNELLOS.

Take a pound of apricocks before they be full ripe, cut them in halves or quarters, let them boil till they be very tender in a thin syrrup, and let them stand a day or two in the stove, then take them out of the syrrup, lay them to dry till they be as dry as prunellos, then box ’em, if you please you may pare them.