Pare them and cut them into slices. Stew them with Wine and Water as the Pears, and season them in like manner with Spice. Towards the end sweeten them with Sugar, breaking the Apples into Pap by stirring them. When you are ready to take them off, put in good store of fresh-butter, and incorporate it well with them, by stirring them together. You stew these between two dishes. The quickest Apples are the best. PORTUGUEZ EGGS The way that the Countess de Penalva makes the Portuguez Eggs for the Queen, is this. Take the yolks (clean picked from the whites and germ) of twelve new-laid Eggs. Beat them exceedingly with a little (scarce a spoonful) of Orange-flower-water. When they are exceeding liquid, clear, and uniformly a thin Liquor, put to them one pound of pure double refined Sugar (if it be not so pure, it must be clarified before) and stew them in your dish or bason over a very gentle fire, stirring them continually, whiles they are over it, so that the whole may become one uniform substance, of the consistence of an Electuary (beware they grow not too hard; for without much caution and attention, that will happen on a sudden) which then you may eat presently, or put into pots to keep. You may dissolve Ambergreece (if you will, ground first very much with Sugar) in Orange-flower or Rose-water, before hand, and put it (warm and dissolved) to the Eggs, when you set them to stew. If you clarifie your Sugar, do it with one of these waters, and whites of Eggs. The flavor of these sweet-waters goeth almost all away with boiling. Therefore half a spoonful put into the composition, when you take it from the fire, seasoneth it more then ten times as much, put in at the first. TO BOIL EGGS A certain and infallible method to boil new-laid Eggs to sup up, and yet that they have the white turned to milk, is thus: Break a very little hole, at the bigger end of the shell, and put it into the water, whiles it boileth. Let it remain boiling, whiles your Pulse beateth two hundred stroaks. Then take it out immediately, and you will find it of an exact temper: others put Eggs into boyling water just as you take it from the fire, and let them remain there, till the water be so cooled, that you may just put in your hand, and take out the Eggs. Others put the Eggs into cold water, which they set upon the fire, and as soon as the water begins to boil, the Eggs are enough. TO MAKE CLEAR GELLY OF BRAN