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Then pour it into a warm dish, and squeese some juyce of Orange upon it, and so serve it up. If you would have the meat first made brown and Rissolé, fry it first with Butter, till it be brown on the outside; then pour out all the Butter, and put water to it, in which boil it, and do all as before. If you like Onions or Garlike, you may put some to the water.
She makes her curious red Marmulate thus: Take six pounds of Quince-flesh; six pounds of pure Sugar; and eight pints of juyce; boil this up with quick fire, till you have scummed it, then pull away all the Coals, and let it but simper, for four or five hours, remaining covered, renewing from time to time so little fire, as to cause it so to continue simpring.
Bruise and mash them with your hands to press out all their juyce, which strain through a boulter cloth, into a deep narrow Woodden tub, and cover it close with clothes. It will begin to work and ferment within three or four hours, and a thick foul scum will rise to the top. Skim it off as it riseth to any good head, and presently cover it again.
Take Oranges, pare them as thin as you can; boil them in four several waters, let them be very soft before you take them out, then take two quarts of Spring-water, put thereto twenty Pippins pared, quartered, and coared, let them boil till all the vertue be out, take heed they do not lose the colour; then strain them, put to every pint of water a pound of sugar, boil it almost to a Candy-height, then take out all the meat out of the Oranges, slice the peel in long slits as thin as you can, then put in your peel with the juyce of two Lemmons, and one half Orange, then boil it to a Candy.
Standing in the Sun is the best way of Fermentation, when the drink is strong. The root of Angelica or Elecampane, or Eringo, or Orris, may be good and pleasant, to be boiled in the Liquor. Raspes and Cherries and Bilberies are never to be boiled, but their juyce put into the Liquor, when it is tunning. I conceive it best to use very little spice of any kind in Meathes.
Take a pound of Respass, a pound of fine Sugar, a quarter of a pint of the juyce of Respass, strew the Sugar under and above the Respass, sprinkle the juyce all on them, set them on a clear fire, let them boil as soft as is possible, till the syrup will gelly, then take them off, let them stand till they be cold, then put them in a glass. After this manner is the best way. To preserve Pippins.
But little care of the teeth was taken in early colonial days, and the advice given for their preservation was very simple: "If you will keep your teeth from rot, plug, or aking, wash the mouth continually with Juyce of Lemons, and afterwards rub your teeth with a Sage Leaf and Wash your teeth after meat with faire water. To cure Tooth Ach. 1.
It is not a despicable or very ascetic regimen which Stevenson lays before us under April in his reproduction of Breton's "Fantasticks," 1626, under the title of the "Twelve Months," 1661: "The wholesome dyet that breeds good sanguine juyce, such as pullets, capons, sucking veal, beef not above three years Old, a draught of morning milk fasting from the cow; grapes, raysons, and figs be good before meat; Rice with Almond Milk, birds of the Field, Peasants and Partridges, and fishes of stony rivers, Hen eggs potcht, and such like."
If you like them sharper, you may put in a little juyce of Limon, a little before you take the pan from the fire. When it is cold, put it into pots. This will keep a year or two. My last Gelly of Quinces I made thus. When it was cold, it was store of firm clear red gelly, environing in great quantity the quarters, that were also very tender and well penetrated with the Sugar.
Pour out the broth, and boil it a little by it self over a Chafing-dish, in some deep vessel, to scum off the superfluous fat. You will do well to quicken it with some Verjuyce, or juyce of Orange; or with some yolks of Eggs and the juyces, if the broth be not over-strong. Green-pease in the season do well with the Potage.
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