Then take it off, and drop it into little
Cakes, or put it thin into shallow glasses which you may afterwards cut
into slices. Dry the cakes and slices gently and by degrees in a stove,
turning them often. These will keep all the year, and are very quick of
taste.
ANOTHER PASTE OF QUINCES
Put the Quinces whole into scalding water, and let them boil there, till
they be tender. Then take them out and peel them, and scrape off the pulp,
which pass through a strainer; and when it is cold enough to every pound
put three quarters of a pound of double refined Sugar in subtile powder;
work them well together into an uniform paste; then make little cakes of
it, and dry them in a stove. If you would have the Cakes red, put a little
(very little; the colour will tell you, when it is enough) of juyce of
barberies to the paste or pulp. You have the juyce of Barberries thus: Put
them ripe into a pot over the fire, till you see the juyce sweat out. Then
strain them, and take the clear juyce. If you would have the paste tarter,
you may put a little juyce of Limons to it.
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