Old Cookery Books and Ancient Cuisine

put in your quinces, and boil them as fast as you can; then you must have in readiness pippin liquor; let it be very strong of the pippins, and when 'tis strained out, put in the other half of your sugar, and make it a jelly, and when your quinces are clear, put them into the jelly, and let them simmer a little; they will be very white; so glass them up, and when they are cold, paper them and keep them in a stove. _To make white Quince Marmalade_:--Scald your quinces tender, take off the skin and pulp them from the core very fine, and to every pound of quince have a pound and half of double-refin'd sugar in lumps, and half a pint of water; dip your sugar in the water and boil and scum it till 'tis a thick syrup: then put in your quince, boil and scum it on a quick fire a quarter of an hour, so put it in your pots. _To make red Quince Marmalade_:--Pare and core a pound of quince, beat the parings and cores and some of your worst quinces, and strain out the juice; and to every pound of quince take ten or twelve spoonfuls of that juice, and three-quarters of a pound of loaf-sugar; put all into your preserving-pan, cover it close, and let it stew over a gentle fire two hours; when 'tis of an orange-red, uncover and boil it up as fast as you can: when of a good colour, break it as you like it, give it a boil, and pot it up. _To make Melon Mangoes_:--Take small melons, not quite ripe, cut a slip down the side, and take out the inside very clean; beat mustard-seeds, and shred garlick, and mix with the seeds, and put in your mangoes; put the pieces you cut out into their places again, and tye them up, and put them into your pot, and boil some vinegar (as much as you think will cover them) with whole pepper, and some salt, and Jamaica pepper, and pour in scalding hot