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

and mixt with the barm in the middle of the flour, also three spoonfuls of fine salt; then warm some milk and fair water, and put to it, and make it up pretty stiff, being well wrought and worked up, cover it in a boul or tray with a warm cloth till your oven be hot; then make it up either in rouls, or fashion it in little wooden dishes and bake it, being baked in a quick oven, chip it hot. * * * * * * * * * SECTION X. _To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins,_ &c. _To bake a Quince Pye._ Take fair Quinces, core and pare them very thin, and put them in a Pye, then put it in two races of ginger slic't, as much cinamon broken into bits, and some eight or ten whole cloves, lay them in the bottom of the Pye, and lay on the Quinces close packed, with as much fine refined sugar as the Quinces weigh, close it up and bake it, and being well soaked the space of four or five hours, ice it. _Otherways._ Take a gallon of flour, a pound and a half of butter, six eggs, thirty quinces, three pound of sugar, half an ounce of cinamon, half an ounce of ginger, half an ounce of cloves, and some rose-water, make them in a Pye or Tart, and being baked stew on double refined sugar. _Otherways._ Bake these Quinces raw, slic't very thin, with beaten cinamon, and the same quantity of sugar, as before, either in tart, patty-pan, dish, or in cold butter-paste, sometimes mix them with wardens, pears or pipins, and some minced citron. _To make a Quince Pye otherways._ Take Quinces and preserve them, being first coared and pared, then make a sirrup of fine sugar and spring water, take as much as the quinces weigh, and to every pound of sugar a pint of fair water, make your sirrup in a preserving pan; being scumm'd and boil'd