_A Lemmond Sallet_. Cut out slices of the peele of the Lemmons, long wayes, a quarter of an inch one piece from another, and then slice the _Lemmons_ very thin, and lay them in a dish crosse, and the peeles about the _Lemmons_, and scrape a good deal of _Suggar_ upon them, and so serve them. * * * * * _Of Quinces_. _The best way to Preserve Quinces._ First pare and coare the _Quinces_, and boyle them in faire water till they be very tender, not covering them, then taking them out of the water, take to every pound of them, two pound of _Sugar_, and half a pint of water, boyle it to a Syrupe, scumming it well, then put in some of the Jelly that is washed from the _Quince_ kernels, and after that, making it boyle a little, put in your _Quinces_, boyle them very fast, keeping the holes upward as neer as you can, for fear of breaking, and when they are so tender that you may thrust a rush through them, take them off, and put them up in your glasses, having first saved some Syrupe till it be cold to fill up your glasses. _A speciall Remembrance in doing them_. When you Preserve _Quinces_, or make _Marmalade_, take the Kernels out of the raw _Quinces_, and wash off the Jelly that groweth about them, in faire water, then straine the water and Jelly from the kernels, through some fine Cobweb laune, and put the same into the _Marmalade_, or preserved _Quinces_, when they are well scum'd, but put not so much into your _Quinces_, as into the _Marmalade_, for it will Jelly the Syrupe too much; put six or seven spoonfulls of Syrupe into the Jelly. Before you put it into the _Marmalade_, you must boyle your _Quinces_ more for _Marmalade_, then to preserve your _Quinces_, and least of them when you make your clear Cakes. When you would preserve your _Quinces_ white, you must not cover them in the boyling, and you must put halfe as much _Sugar_ more for the white, as for the other. When you would have them red, you must cover them in the boyling. [Illustration: Quince] _To Pickle Quinces._ Boyle your _Quinces_ that you intend to keep, whole and unpared, in faire water, till they be soft, but not too violently for feare you break them, when they are soft take them out, and boyle some _Quinces_ pared, quarter'd, and coar'd, and the parings of the _Quinces_ with them in the same liquor, to make it strong, and when they have boyled a good time, enough to make the liquor of sufficient strength, take out the quartered _Quinces_ and parings, and put the liquor into a pot big enough to receive all the _Quinces_, both whole and quartered, and put them into it, when the liquor is thorow cold, and so keep them for your use close covered. _To make Quince Cakes_.