toned, and let them boil very gently over a slow fire, if they be white
ones they may boil a little faster, then let them by till the next day,
then boil them well, and take them often from the fire for fear of
breaking, let them lie in their Syrup for four or five days, then lay
them out upon Sieves to dry, in a warm Oven or Stove, turning them upon
clean Sieves twice every day, and fill up all the broken places, and put
the skins over them, when they are dry, wash off the clamminess of them
with warm water, and dry them in the Oven, and they will look as though
the dew were upon them.

165. _To make Jelly of Quinces._

Take your Quinces, pare them and core them, and cut them in quarters,
then put them into a new earthen pot with a narrow mouth, put in some
of the cores in the bottom, and then the Quinces, paste it up and bake
it with brown Bread, then run it thorough a bagg of boulting stuff as
fast as you can, and crush it pretty hard, so long as it will run clear,
to every pound of it take a pound of fine Sugar, and put into it, and
let it stand till it be dissolved, then set it over a slow fire, and
scum it well, and keep it stirring till it jelly, then put it into
Glasses and keep it in a stove.

166. _To make a Posset._

Take a Quart of White-wine and a quart of Water, boil whole Spice in
them, then take twelve Eggs and put away half the Whites, beat them very
well, and take the Wine from the fire, then put in your Eggs and stir
them very well, then set it on a slow fire, and stir it till it be
thick, sweeten it with Sugar, and strew beaten Spice thereon, then serve
it in.

You may put in Ambergreece if you like it, or one perfumed Lozenge.

167. _To make a Sack Posset._

Take two quarts of Cream and boil it with Whole Spice, then take twelve
Eggs well beaten and drained, take the Cream from the fire, and stir in
the Eggs, and as much Sugar as will sweeten it, then put in so much Sack
as will make it taste well, and set it on the fire again, and let it
stand a while, then take a Ladle and raise it up gently from the bottom
of the Skillet you make it in, and break it as little as you can, and so
do till you see it be thick enough; then put it into a Bason with the
Ladle gently; if you do it too much it will whey, and that is not good.

168. _Another way for a Posset._

Boil a Quart of Cream as for the other, then take the Yolks of fourteen
Eggs and four Whites, beat them and strain them, take the