Into the juyce that remains, you may put more flesh of Quinces, and boil it tender, doing all as at the first.  Then adding it (beaten to pulp in a Mortar) unto the former pulp; repeating this, till you have taken up all your juyce.  Then put your proportion of Sugar to the whole quantity of pulp, and so make it up into paste, and dry it, and sometimes before a gentle fire, sometimes in a very moderate stove.

PASTE OF QUINCES WITH VERY LITTLE SUGAR

To one pound of flesh or solid substance of Quinces (when they are pared, cored, and quartered,) take but a quarter of double refined Sugar.  Do thus, scald your flesh of Quinces in a little of the juyce of other Quinces, that they may become tender, as if they were coddled.

Then beat them in a mortar to a subtle uniform smooth pulp (which you may pass through a searce.) In the mean time let your Sugar be dissolved, and boiling upon the fire.  When it is of a candy-height, put the pulp of Quince to it, and let it remain a little while upon the fire, till it boil up one little puff or bubbling, and that it is uniformly mixed with the Sugar; you must stir it well all the while.  Then take it off, and drop it into little Cakes, or put it thin into shallow glasses which you may afterwards cut into slices.  Dry the cakes and slices gently and by degrees in a stove, turning them often.  These will keep all the year, and are very quick of taste.

ANOTHER PASTE OF QUINCES

Put the Quinces whole into scalding water, and let them boil there, till they be tender.  Then take them out and peel them, and scrape off the pulp, which pass through a strainer; and when it is cold enough to every pound put three quarters of a pound of double refined Sugar in subtile powder; work them well together into an uniform paste; then make little cakes of it, and dry them in a stove.  If you would have the Cakes red, put a little (very little; the colour will tell you, when it is enough) of juyce of barberies to the paste or pulp.  You have the juyce of Barberries thus:  Put them ripe into a pot over the fire, till you see the juyce sweat out.  Then strain them, and take the clear juyce.  If you would have the paste tarter, you may put a little juyce of Limons to it.

A pleasant Gelly in the beginning of the winter is made, of Pearmains, Pippins and juyce of Quinces.  Also a Marmulate made of those Apples, and juyce of Quinces, is very good.

A SMOOTHENING QUIDDANY OR GELLY OF THE CORES OF QUINCES

Take only the Cores, and slice them thin, with the seeds in them.  If you have a pound of them, you may put a pottle of water to them.  Boil them, till they be all Mash, and that the water hath drawn the Mucilage out of them, and that the decoction will be a gelly, when it is cold.  Then let it run through a widestrainer or fitcolender (that the gross part may remain behind, but all the slyminess go through), and to every pint of Liquor take about half a pound of double refined Sugar, and boil it up to a gelly.  If you put in a little juyce of Quince, when you boil it up, it will be the quicker.