pieces, bake them in an Oven with a little sliced Ginger, when they are
tender, poure them into a Cullender, and let the Syrup drop from them,
then strain them, and take as much sugar as the Pulp doth weigh, boil it
to a Candy height with a little water, then put in your Pulp, and boil
it till it will come from the bottom of the Skillet, and so put it up.


128. _Marmalade of Wardens._

Bake them in an earthen pot, then cut them from the Core and beat them
in a Mortar, then take their weight in fine Sugar, and boil it to a
Candy height with a little beaten Ginger, and boil it till it comes from
the bottom of the Posnet; and so do with Quinces if you please.


129. _Marmalade of green Pippins to look green._

Scald them as you do to preserve, then stamp them in a Mortar, and take
their weight in fine Sugar, boil it to a Candy height with a little
water, then boil it and the Pulp together, till it will come from the
bottom of Posnet.


130. _To preserve green Walnuts._

Take them and steep them all night in water, in the morning pare them
and boil them in fair water till they be tender, and then stick a Clove
into the head of each of them, then take one Pound and half of Sugar to
every pound of Walnuts, and to every pound of Sugar one Pint of
Rosewater, make a Syrup of it, and scum it, then put in your Walnuts,