sugar fine, and put it into the Damsins, then set it on the fire, and
make it boil apace till it will come from the bottome of the skillet,
then take it up, and put it into a glass but scum it clear in the
boiling.



_To make white Marmalet of Quinces._

Take unpared Quinces, and boil them whole in fair water, peel them and
take all the pap from the core, to every pound thereof add three
quarters of a pound of Sugar, boil it well till it comes well from the
pans bottom, then put it into boxes.



_To make Marmalet of any tender Plum._

Take your Plums, & boil them between two dishes on a Chafing dish of
coals, then strain it, and take as much Sugar as the Pulp doth weigh,
and put to it as much Rose-water, and fair water as will melt it, that
is, half a pint of water to a pound of Sugar, and so boil it to a Candy
height, then put the pulp into hot sugar, with the pap of a roasted
apple. In like manner you must put roasted apples to make Past Royal of
it, or else it will be tough in the drying.



_To make Orange Marmalet._