melted, boil them as fast as you can possible, and when they look very
clear, and the syrup is somewhat thick, they are enough.



_To preserve Quinces white._

Take a pair and coar them, and to every pound of your equal weights in
Sugar and Quince, take a wine pint of water; put them together, and boil
them as fast as you can uncovered; and this way you may also preserve
Pippins white as you do Quinces.



_To preserve Respass._

Take a pound of Respass, a pound of fine Sugar, a quarter of a pint of
the juyce of Respass, strew the Sugar under and above the Respass,
sprinkle the juyce all on them, set them on a clear fire, let them boil
as soft as is possible, till the syrup will gelly, then take them off,
let them stand till they be cold, then put them in a glass. After this
manner is the best way.



_To preserve Pippins._

Take fair Pippins, and boil them in fair water till they be somewhat
tender, then take them out, and peel off the skins and put them into a
fair earthen pot, and cover them till they be cold, then make the syrup