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{39}To boile sugaer to a Candy
hight to Cast into moulds

Boile your sugar till it will fly as fine as the
haire of your head

{40}To preserue Gooseberries

Take them being full growne and greene, then open
the topes of them, and take out some of the kernells
with a bodkine, then make your syrop weight for
weight, putting . 5 . or 6 . spoonesfull of water unto one
pound of sugar, diuiding your pound of gooseberries
into . 3 parts, and boile them gently, till they
begin to be cleare shaking them in the panne or
skillet without a spoone, then boile them up
quick and soe put them forth into a dish till they
be cold, then put them up.

{41}To preserue Cherries white

Make the Syrop Candy height, then take your
Cherries being full ripe, and pill them and dip
them into that Syrop scolding hot, as you pill them
and lay them into a cleane dish one by one, and
when you haue boiled as many as you thinke fitt
boile them up quick with more sugar

{42}To preserue Cherries red

Take your fairest cherries and stone them leauing
on them part of the stalke, then weigh them weight
for weight with beaten sugar, then put in about
a dozen cherries in a pound ouer and about your
weight, then strow some sugar in your panne &
set your cherries one by one in that sugar, and soe
a laying of cherries and one of sugar, then put into
it about . 3 spoonesfull of faire water and set them
upon a gentle fire, and take heed of burning them
and soe let them boile till the sugar hath purchased
the colour of the cherries and come to their owne
colour againe, then boile them up as fast as you
can till you see them buble up with broade bubles
so take them off and set them to coole, till, you
pot them.

{43}To preserue Quinces Red

Weight your Quinces with your sugar weight for
weight and take a pinte of water to them, that is
to euery pound of sugar, then coare and [are them
and boile them together till they come red close
and turne them often, for feare of spotting, let
them boile till they be uery tender, then take
them up, if your syrop be not thick enough to pearle
stiffe upon a plate, let it boile longer & soe powre
them together
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