together, till you find by cooling a little of it, that it will jelly
very well, then put in the Juice of two Oranges, and one Limmon, and
boil it a little longer; and then put it up in Gally-pots.


87. _To preserve White Quinces._

Take the fairest you can get, and coddle them very tender, so that a
straw may go through to the Core, then core them with a scoop or small
knife, then pare them neatly, and weigh them, to every pound of
Quinces, take one pound of double refined Sugar, and a Pint of the
Water wherein thin slices of Pippins have been boiled; for that is of a
Jellying quality, put your Sugar to the Pippin water, and make a Sirrup,
and scum it, then put in your Quinces, and boil them very quick, and
that will keep them whole and white, take them from the fire sometimes
and shake them gently, keep them clean scummed, when you perceive them
to be very clear, put them into Gally-pots or Glasses, then warm the
Jelly and put it to them.


88. _To make Conserve of Red Roses._

Take their Buds and clip off the Whites, then take three times their
weight in Sugar double refin'd; beat the Roses well in a Mortar, then
put in the Sugar by little and little, and when you find it well
incorporated, put it into Gally-pots, and cover it with Sugar, and so it
will keep seven years.


89. _To make plain Bisket-Cakes._