Take half a Pint of Claret Wine, boil it a little, then scrape some
Chaculato very fine and put into it, and the Yolks of two Eggs, stir
them well together over a slow Fire till it be thick, and sweeten it
with Sugar according to your taste.


164. _To dry any Sort of Plumbs._

Take to every pound of Plumbs three quarters of a pound of Sugar, boil
it to a Candy height with a little water, then put in your Plumbs ready
stoned, and let them boil very gently over a slow fire, if they be white
ones they may boil a little faster, then let them by till the next day,
then boil them well, and take them often from the fire for fear of
breaking, let them lie in their Syrup for four or five days, then lay
them out upon Sieves to dry, in a warm Oven or Stove, turning them upon
clean Sieves twice every day, and fill up all the broken places, and put
the skins over them, when they are dry, wash off the clamminess of them
with warm water, and dry them in the Oven, and they will look as though
the dew were upon them.


165. _To make Jelly of Quinces._

Take your Quinces, pare them and core them, and cut them in quarters,
then put them into a new earthen pot with a narrow mouth, put in some
of the cores in the bottom, and then the Quinces, paste it up and bake
it with brown Bread, then run it thorough a bagg of boulting stuff as
fast as you can, and crush it pretty hard, so long as it will run clear,
to every pound of it take a pound of fine Sugar, and put into it, and