430. _To make Quidony of the Liquor you kept of your Plummes before._ Take a quart of that liquor and boyle it with half a dozen fair pippins pared and cut in small pieces then strain all the thinest from it and put to every pint of that liquor half a pound of Sugar and boyle it until it will stand upon the back of your spoon like quaking jelly, then pound it into your moulds your moulds being wett before and when it is almost cold turn it off unto a wet trencher so slive it into a box your box being wet also. 431. _To make Paste Royal of any Fruits._ Take marmalade before it be cold & then mould it up in searched Sugar until it come to perfect paste then print it in your moulds & then dry it. 432. _To preserve Fruits Green._ Take pippins apricocks pear plummes or peaches while they are green scauld them in hot water and peel them the peaches and apricocks Scrape the furr off them y^n boyle them very tender take as much Sugar as they weigh put to it as much water as will make a Sirrop to cover them then boyle them something leasurely and take them up then boyle the Sirrop until it be something thick that it will button upon a dish side and when they are cold pot them up together. 433. _To preserve these Plummes when ripe._ Take as much Sugar as they weigh and put not so much water to them as you did to the green for they will yield liquor of them selves boyle them not altogether so leasurely as you did the other if you do the Sirrop will turn red and so when you have boyled them take them up and pot them as aforesaid. 434. _To preserve Damosens Red or Black Plummes._ Take as much Sugar as they do weigh and as much water as will make a Sirrop to cover them then boyle them a little while in the Sirrop close covered and turn them very often for spoting them set them all night in their own Sirrop and on the morrow set them upon a pot of seething water and let them boyle no faster then the water seethe under them then when they be through sweet and tender take them up and pot them but let the Sirrop be boyled till it will button upon a dish side before it be poted. 435. _To preserve Grapes Barberryes or Goosberrys._ Take as much Sugar as they do weigh and somewhat more and beat it very fine take a preserving pan or skillet lay a lay of Sugar and a lay of the fruit till you have laid all then take 6 spoonfulls of fair water as much as will wet the bottom of your pan then boyle them as fast as you can untill they be clear then boyle the sirrop until it will button upon a dish side then when they are cold pot them up together. 436. _To preserve Quinces white._ Pare them and core them and take as much Sugar as they weigh & to every pound of Sugar put but a wine pint of water put your quinces Sugar & water together and boyle them as fast as you can uncover’d and this may you preserve pippins. 437. _To keep Quinces raw all the year._