The accomplisht cook: or, The art & mystery of cookery

6. Core them and save the cores, cut some of the crab-quinces, and boil them after the quinces be parboil'd & taken up; then boil the cores, and some of the crab-quinces in quarters, the liquor being boild strain it thorow a strainer, put it in a barrel with the quinces, and close up the barrel. _To pickle Lemon._ Boil them in water and salt, and put them up with white-wine. _To pickle any kind of Flowers._ Put them into a gally-pot or double glass, with as much sugar as they weigh, fill them up with wine vinegar; to a pint of vinegar a pound of sugar, and a pound of flowers; so keep them for sallets or boild meats in a double glass covered over with a blade and leather. _To pickle Capers, Gooseberries, Barberries, red and white Currans._ Pick them and put them in the juyce of crab-cherries, grape-verjuyce, or other verjuyce, and then barel them up. _To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss_, &c. Take weight for weight of sugar candy, or double refined sugar, being beaten fine, searsed, and put in a silver dish with rose-water, set them over a charecoal fire, and stir them with a silver spoon till they be candied, or boil them in a Candy sirrup height in a dish or skillet, keep them in a dry place for your use, and when you use them for sallets, put a little wine-vinegar to them, and dish them. _For the compounding and candying the foresaid pickled and candied Sallets._ Though they may be served simply of themselves, and are both good and dainty, yet for better curiosity and the finer ordering of a table, you may thus use them. First, if you would set forth a red flower that you know or have seen, you shall take the pot of preserv'd gilliflowers, and suiting the colours answerable to the flower, you shall proportion it forth, and lay the shape of a flower with a purslane stalk, make the stalk of the flower, and the dimensions of the