_A Butter Drop_.
Four yolks, two whites, one pound flour, a quarter of a pound butter,
one pound sugar, two spoons rose water, a little mace, baked in tin
pans.
PRESERVES.
_For preserving Quinces_.
Take a peck of Quinces, pare then, take out the core with a sharp
knife, if you wish to have them whole; boil parings and cores with two
pound frost grapes, in 3 quarts water, boil the liquor an hour and an
half, or till it is thick, strain it through a coarse hair sieve, add
one and a quarter pound sugar to every pound of quince; put the sugar
into the sirrup, scald and skim it till it is clear, put the quinces
into the sirrup, cut up two oranges and mix with the quince, hang them
over a gentle fire for five hours, then put them in a stone pot for
use, set them in a dry cool place.
_For preserving Quinces in Loaf Sugar_.
Take a peck of Quinces, put them into a kettle of cold water, hang
them over the fire, boil them till they are soft, then take them out
with a fork, when cold, pair them, quarter or halve them, if you like;
take their weight of loaf sugar, put into a bell-metal kettle or sauce
pan, with one quart of water, scald and skim it till it is very clear,
then put in your Quinces, let them boil in the sirrup for half an
hour, add oranges as before if you like, then put them in stone pots
for use.
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