This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1739 Excerpt: ...in a glass, that when your Plumbs are settled and cold, you may cover them with it. The next day paper them up, and keep them for use. To make white Jelly of Quinces. PARE your Quinces, and cut them in halves; then core them and parboil-your Quinces; when they are soft, take them up, and crush them through a strainer, but not too hard, only the clear juice. Take the weight of the juice in fine sugar; boil the sugar candy-height, and put in your juice, and let it scald a while, but not boil; and if any froth arise, scum it off, and when you take it up, have ready a white preserved Quince cut in small slices, and lay them in the bottom of your glasses, and pour your jelly to them, it will candy on the top and keep moist on the bottom a long time. To make clear Cakes of the felly of any Fruit. TO half a pound of jelly, take six ounces of sugar; wet your sugar with a little water, and boil it candy-height; then put in your jelly; let it boil very fast till it jelly j then put it into glasses, and and when 'tis dried enough on one fide, turn it into glass plates. Set them in a stove to dry leisurely; let your stove be hot against your Cakes be turned. To make clear Cakes of any Sort. Hp A K E your gooseberries, or other fruit, and put them in an earthen pot stopt very close, and put them in a kettle of water, and let them boil till they break; then take them out, and run them through a cloth; take the weight of the liquor in sugar; boil the sugar candy-height; then put in your juice, and let it stand over a sew embers to dry till 'tis thick like jelly; if you sear it will change colour, put in three or four drops of juice of lemon; pour it out into clear cake glasses, and dry them with a little fire. To make Brown Sugar. Overall in good condition, some slight rubbing to the corners.