Slice a dozen or twenty Pippins into thin slices, and lay them in a deep dish, stratum super stratum, with pure double refined Sugar in powder.  Put two or three spoonfuls of water to them, and cover them close with another dish, luting their joyning that nothing may expire.  Then set them into an oven.  And when you take out the dish, you will have an excellent Syrup, and the remaining substance of the Apples will be insipid.

You may proceed with Damsens, or other plumms, in the same manner, and you will have excellent stewed Damsens, (as fair as preserved ones) swimming in a very fine Syrup.

SWEET-MEATS OF MY LADY WINDEBANKS

She maketh the past of Apricocks (which is both very beautiful and clear, and tasteth most quick of the fruit) thus, Take six pound of pared and sliced Apricocks, put them into a high pot, which stop close, and set it in a kettle of boiling water, till you perceive the flesh is all become an uniform pulp; then put it out into your preserving pan or possenet, and boil it gently till it be grown thick, stirring it carefully all the while.  Then put two pound of pure Sugar to it, and mingle it well, and let it boil gently, till you see the matter come to such a thickness and solidity, that it will not stick to a plate.  Then make it up into what form you will.  The like you may do with Raspes or Currants.

It is a pleasant and beautiful sweet meat to do thus:  Boil Raspes in such a pot, till they be all come to such a Liquor; Then let the clear run through a strainer; to a pound, or English wine pint whereof, put a pound of red Currants (first stoned and the black ends cut off) and a pound of Sugar.  Boil these, till the Liquor be gellied.  Then put it in Glasses.  It will look like Rubies in clear Gelly.  You may do the like with Cherries, either stoned, and the stalks cut off, or three or four capped upon one stalk, and the stone left in the first, and boiled in Liquor of Raspes.

She makes her curious red Marmulate thus:  Take six pounds of Quince-flesh; six pounds of pure Sugar; and eight pints of juyce; boil this up with quick fire, till you have scummed it, then pull away all the Coals, and let it but simper, for four or five hours, remaining covered, renewing from time to time so little fire, as to cause it so to continue simpring.  But as soon as it is scummed, put into it a handful of Quince kernels, two races of Ginger sliced, and fourteen or fifteen Cloves whole; all these put into a Tyffany-bag tyed fast; when you finde that the colour is almost to your minde, make a quick fire, and boil it up a pace, then throw away your bag of kernels, Ginger and Cloves, and pot up your Marmulate, when it is cool enough.

She makes her red Gelly of Quince thus:  Put the Quinces pared and sliced into a pot, as above; and to every pound of this flesh put about half a demistier of fair water, and put this into a kettle of boiling water, till you perceive all the juyce is boiled out of the Quince.  Then strain it out, and boil this Liquor (which will not yet be clear) till you perceive it gellieth upon a plate.  Then to every pint of Liquor put a pound of Sugar, and boil it up to a gelly, skimming it well, as the scum riseth, and you will have a pure gelly.