it hot, let it be which way you will.



To make a Preserve of _Quinces,_ white in _Jelly._ From the same.

Make a Syrup of Golden-Pippins, or Golden-Rennets; and to make that, pare
your Apples, and core them, but never use two sorts together, for one will
be soft before the other is half done. Always take this for a Rule in
Apples, Onions, and Turnips; they should be all of one kind, and all from
the same Place, or else you will be disappointed. Boil your Apples with
their weight in Sugar, and as much Water as will mix with it: boil this to
a Jelly, and in the mean time, pare your Quinces, and cut them in Quarters,
taking them clear off the Core; then boil them, first in fair Water, till
they are a little tender, and then put them into the boiling Syrup, and
keep them gently boiling half an Hour, or what one might more properly call
stewing. If the Quinces are not then clear, boil them again, the next Day,
in the same Liquor; and when the Quinces are as clear as they can be, which
is never very much like other Fruits, but we should rather say tender, put
them into Gallypots, or Glasses, and pour the Syrup, or Jelly, over them,
to keep; and as soon as they are cold, then put Papers over them.



To Candy whole _Orange,_ or _Lemon-Peels._

Take some of the fairest Oranges, or Lemons, and cut a small hole in the
top of them; then scoop out all the Pulp, as clean as possible; lay these
in Water to steep eight or ten Days, shifting them to fresh Waters twice a
Day; then boil them in several Waters, till they are tender enough to run a