142. _To make white Marmalade of Quinces._

Coddle them so tender that a straw may run thorow them, then take grated
Quinces and strain the Juice from them, then slice your scalded Quinces
thin and weigh them, and take a little above their weight in fine Sugar,
wet your Sugar with the raw juice, boil it and scum it, then put in your
sliced Quinces and boil them up quick till they jelly, then put them
into Glasses.


143. _The white juice of Licoras._

Take one pound of Licoras clean scraped, cut it thin and short, and dry
it in an Oven, then beat it fine in a Mortar, then put it into a stone
Jugg, and put thereto of the water of Colts-foot, Scabius, Hysop and
Horehound, as much as will stand four fingers deep above the Licoras,
then set this Jugg, close stopped, into a Kettle of water, and keep the
water boiling, let it be stuffed round with hay that it jog not, let it
stand so four hours, and so do every other day for the space of ten
days; then strain it into a dish, set the dish over boiling water, and
let it vapour away till it be thick, then add to it one pound of fine
Sugar-Candy, the best and whitest you can get, beaten very well, then
put it into several dishes and dry it in the Sun, or in a warm Oven,
beating it often with bone knives till it be stiff, then take as much
Gum Dragon steeped in Rose-water as will make it pliable to your hand,
then make it into little Rolls, and add two grains of Musk or
Ambergreece and a few drops of Oyl of Anniseed, and so make them into
little Cakes, and print them with a Seal and then dry them.