_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_.

Prepare your _Quinces_, and take the just weight of them in _Sugar_,
beaten finely, and searcing halfe of it, then of the rest make
a Syrupe, using the ordinary proportion of a pint of water to a
pound of _Sugar_, let your _Quinces_ be well beaten, and when the
Syrupe is cand height, put in your _Quince_, and boyle it to a past,
keeping it with continuall stirring, then work it up with the beaten
_Sugar_ which you reserved, and these Cakes will tast well of the
_Quinces_.


_To make Printed Quidony of Quinces_.

Take two pound of _Quinces_, paired, coared, and cut in small