a paper. To make a juice, pare the quinces, or pippins, cut them from the core, beat them in a stone mortar, strain the juice through a thin cloth; to every half pint, put more than a pound of sugar; let it stand at least four hours before it is used.
To make transparent Marmalade.
Pick out some very pale Seville oranges, cut them in quarters, take out the pulp, and put it into a bason, pick the skins and seeds out, put the peels in a little salt and water, and let them stand all night; boil them in a good quantity of spring water till they are tend, then cut them in very thin slices, and put them to the pulp; to every pound of marmalade put a pound and a half of double refined sugar beat fine; boil them together gently for twenty minutes; if it is not clear and transparent, boil it five or six minutes longer; keep stirring it gently all the time, and take care you do not break the slices; when it is cold, put it into jelly or sweetmeat glasses; tie them down with brandy-papers. They are pretty for a dessert of any kind.
To make Apple Marmalade.
Scald some apples in water, and when tender, drain through a sieve; put three quarters of a pound of sugar to a pound of apples; put them into the preserving pan, and let them simmer over a gentle fire, keep skimming them all the time; when they are of a proper thickness, put them into pots or glasses.
