A Queens Delight | Page 2

they are cold, put them together.
To preserve Oranges and Lemons the best way.
Take and boil them as for paste, then take as much sugar as they weigh,
and put to it as much water as will cover them by making a syrrup, then

boil them very leisurely till they be clear, then take them up and boil
the syrup till it batten on the dish side, and when they are cold put them
up, &c.
An approved Conserve for a Cough or Consumption of the Lungs.
Take a pound of Elecampane Roots, draw out the pith, and boil them in
two waters till they be soft, when it is cold put to it the like quantity of
the pap of roasted Pippins, and three times their weight of brown
sugar-candy beaten to powder, stamp these in a Mortar to a Conserve,
whereof take every morning fasting as much as a Walnut for a week or
fortnight together, and afterwards but three times a week. Approved.
To make conserve of Any of these Fruits.
When you have boiled your paste as followeth ready to fashion on the
Pie-plate, put it up into Gallipots, and never dry it, and this is all the
difference between Conserves. And so you may make Conserves of any
Fruits, this is for all hard Fruits, as Quinces, Pippins, Oranges and
Lemons.
To dry any Fruits after they are preserved, to or Candy them.
Take Pippins, Pears or Plums, and wash them out in warm water from
the syrup they are preserved in, strew them over with searsed Sugar, as
you would do flower upon fish to fry them; set them in a broad earthen
Pan, that they may lie one by one; then set them in a warm Oven or
Stove to dry. If you will candy them withall, you must strew on Sugar
three or four times in the drying.
_To preserve Artichokes young, green Walnuts and Lemons, and the
Elecampane-Roots, or any bitter thing._
Take any of these, and boil them tender, and shift them in their boyling
six or seven times to take away their bitterness out of one hot water into
another, then put a quart of Salt unto them, then take them up and dry
them with a fair cloth, then put them into as much clarified Sugar as
will cover them, then let them boil a walm or two, and so let them stand

soaking in the Sugar till the next morning, then take them up and boil
the Sugar a little higher by it self, and when they are cold put them up.
Let your green Walnuts be prickt full of holes with a great pin, and let
them not be long in one water, for that will make them look black;
being boiled tender, stick two or three Cloves in each of them.
Set your Elecampane-Roots, being clean scraped, and shifted in their
boilings a dozen times, then dry them in a fair cloth, and so boil them
as is above written, take half so much more than it doth weigh, because
it is bitter, &c.
To preserve Quinces white or red.
Take the Quinces, and coar them, and pare them, those that you will
have white, put them into a pail of water two or three hours, then take
as much Sugar as they weigh, put to it as much water as will make a
Syrup to cover them, then boil your Syrup a little while, then put your
Quinces in, and boil them as fast as you can, till they be tender and
clear, then take them up, and boil the Syrup a little higher by it self, and
being cold put them up. And if you will have them red, put them raw
into Sugar, and boil them leisurely close covered till they be red and
put them not into cold water.
To preserve Grapes.
Take the Clusters, and stone them as you do Barberries, then take a
little more Sugar than they weigh, put to it as much Apple water as will
make a Syrup to cover them, then boil them as you do Cherries as fast
as you can, till the Syrup be thick and being cold pot it, thus may you
preserve Barberries or English Currans, or any kind of Berries.
_To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are
ripe._
Take Pippins and pare them, bore a hole through them, & put them into
a Pail of water, then take as much Sugar as they do weigh, and put to it
as much water as will make a Syrup to cover them, and boil them as

fast as you can, so that you keep them from breaking, until they be
tender, that you may prick a Rush through them: let them