A Lemmond Sallet.

Cut out slices of the peele of the Lemmons, long wayes, a quarter of an inch one piece from another, and then slice the Lemmons very thin, and lay them in a dish crosse, and the peeles about the Lemmons, and scrape a good deal of Suggar upon them, and so serve them.

* * * * *

Of Quinces.

The best way to Preserve Quinces.

First pare and coare the Quinces, and boyle them in faire water till they be very tender, not covering them, then taking them out of the water, take to every pound of them, two pound of Sugar, and half a pint of water, boyle it to a Syrupe, scumming it well, then put in some of the Jelly that is washed from the Quince kernels, and after that, making it boyle a little, put in your Quinces, boyle them very fast, keeping the holes upward as neer as you can, for fear of breaking, and when they are so tender that you may thrust a rush through them, take them off, and put them up in your glasses, having first saved some Syrupe till it be cold to fill up your glasses.

A speciall Remembrance in doing them.

When you Preserve Quinces, or make Marmalade, take the Kernels out of the raw Quinces, and wash off the Jelly that groweth about them, in faire water, then straine the water and Jelly from the kernels, through some fine Cobweb laune, and put the same into the Marmalade, or preserved Quinces, when they are well scum’d, but put not so much into your Quinces, as into the Marmalade, for it will Jelly the Syrupe too much; put six or seven spoonfulls of Syrupe into the Jelly.  Before you put it into the Marmalade, you must boyle your Quinces more for Marmalade, then to preserve your Quinces, and least of them when you make your clear Cakes.

When you would preserve your Quinces white, you must not cover them in the boyling, and you must put halfe as much Sugar more for the white, as for the other.  When you would have them red, you must cover them in the boyling.

[Illustration:  Quince]

To Pickle Quinces.

Boyle your Quinces that you intend to keep, whole and unpared, in faire water, till they be soft, but not too violently for feare you break them, when they are soft take them out, and boyle some Quinces pared, quarter’d, and coar’d, and the parings of the Quinces with them in the same liquor, to make it strong, and when they have boyled a good time, enough to make the liquor of sufficient strength, take out the quartered Quinces and parings, and put the liquor into a pot big enough to receive all the Quinces, both whole and quartered, and put them into it, when the liquor is thorow cold, and so keep them for your use close covered.

To make Quince Cakes.