ounces of double-refined sugar in fine powder, and when you have bruised the flowers to a pulp, stir in the sugar by degrees, over a slow fire, till all is in and well melted; then make little drops and dry them.
To make Quince Paste.
Let your quinces be full ripe, boil them till they are quite tender, drain and sift them as usual, reduce the marmalade, on the fire, to a paste consistence, stirring it continually; according to the quantity of quince marmalade, refine a pound of sugar to three quarters of quinces; mix them together on a very slow fire, without any boiling, put it into what form you please directly, and dry as usual.
To make red Quince Paste
To make the paste of a fine red, bake the quinces in the oven a long while, then peel and sift them in a strong hair sieve; dry the marmalade over a slow fire a little while, to about half the consistency of a paste; then to redden it the more, keep it a good while on a slow ashes-fire, stirring it some time; and to add further to its redness, put a little steeped cochineal, and reduce it on a slow fire to a thick paste; that is, when it loosens from the pan; put as much sugar as marmalade, or paste, soak it a little while on the fire, and let it cool, just enough to work it well with the hands.
To make Plumb Paste.
Take any sort of plumbs you please, put a pan of water on the fire; when it boils put your
