ke out the
quarters, and boil the syrup for half an hour: put the quarters in, and
let them boil gently for near an hour: then put them in a jar, boil the
syrup till it is a thick jelly, and put it boiling hot over them.

_Quinces, to preserve whole._

Pare the quinces very thin, put them into a well-tinned saucepan; fill
it with hard water, lay the parings over the fruit, and keep them down;
cover close that the steam may not escape, and set them over a slow fire
to stew till tender and of a fine red colour. Take them carefully out,
and weigh them to two pounds of quinces. Take two pounds and a half of
double-refined sugar; put it into a preserving-pan, with one quart of
water. Set it over a clear charcoal fire to boil; skim it clean, and,
when it looks clear, put in the quinces. Boil them twelve minutes; take
them off, and set them by for four hours to cool. Set them on the fire
again, and let them boil three minutes; take them off, and let them
stand two days; then boil them again ten minutes with the juice of two
lemons, and set them by till cold. Put them into jars; pour on the
syrup, cover them with brandy paper, tie them close with leather or
bladder, and set them in a dry cool place.

_Ramaquins._ No. 1.

Take two ounces of Cheshire cheese grated, two ounces of white bread
grated, two ounces of butter, half a pint of cream, and a little white
pepper; boil all together; let it stand till cold; then take two yolks
of eggs, beat the whole together, and put it into paper coffins. Twenty
minutes will bake them.

_Ramaquins._ No. 2.

Take very nearly half a pound of Parmesan cheese, two ounces of mild
Gloucester, four yolks of eggs, about six ounces of the best butter, and
a good tea-cupful of cream. Beat the cheese first in a mortar; add by
degrees the other ingredients, and in some measure be regulated by your
taste, whether the proportion of any of them should be increased or
diminished. A little while bakes them; the oven must not be too hot.
They are baked in little paper cases, and served as hot as possible.

_Ramaquins._ No. 3.

Put to a little water just warm a little salt; stir in a quarter of a
pound of butter; it must not boil. When well mixed, let it stand till
cold: then stir in three eggs, one at a time, beating it well till it is
quite smooth; then add three more eggs, beating it well, and half a
pound of Parmesan cheese. Beat it well again, adding two yolks of eggs
and a quarter of a