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Take quinces, which cut into four quarters, and take out their cores and pare them; set them in a pan of water on the fire, boil them as much as you please; when they are done enough take them out of the water, and put them on a cloth to drain: then take another pan with the first degree of clarified sugar, and put your quinces in and let them do gently upon a slow fire that they may be very mellow: if you would have them red, cover them as soon as you put them on the fire with a tin plate, and leave it on till they are quite done; then take them off and dress them in your dishes. If your sugar is in jelly, put them directly in your dishes and pour sugar over them.

Take cherries, and cut off half of their stalks; have clarified sugar, put your cherries in, and let them boil till they are done enough; then take them off from the fire, and let them stand till they are grown sufficiently cold to take them all one by one, and set them on their stalk upwards in your dishes, and pour sugar over them.

Pare your fruit, and cut them into slices; scald them a little, squeezing some juice of lemon on them, in the scalding, to keep them white; then drain them, and put as much clarified sugar as will just cover them; give them a boil, and then squeeze the juice from an orange or lemon, which you best approve of, and when cold they may be served to table.

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