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Take a dozen of middling pippens and cut them in two, take out the cores and black ends, lay them with the flat side downwards, set them in the oven, and when they are about half roasted take them out, wet them over with a little rose water, and grate over them loaf sugar, pretty thick, set them into the oven again, and let them stand till they are black; when you serve them up, put them either into cream or custard, with the black side upwards, and set them at an equal distance.
To stew APPLES. Take a pound of double refin'd sugar, with a pint of water, boil and skim it, and put into it a pound of the largest and clearest pippens, pared and cut in halves; if little, let them be whole; core them and boil them with a continual froth, till they be as tender and clear as you would have them, put in the juice of two lemons, but first take out the apples, a little peel cut like threads, boil down your syrrup as thick as you would have it, then pour it over your apples; when you dish them, stick them with long bits of candid orange, and some with almonds cut in long bits, to serve them up.
To make QUINCES WHITE another Way. Coddle your quinces, cut them in small pieces, and to a pound of quinces take three quarters of a pound of sugar, boil it to a candy height, having ready a quarter of a pint of quince liquor boil'd and skim'd, put the quinces and liquor to your sugar, boil them till it looks clear, which will be very quickly, then close your quince, and when cold cover it with jelly of pippens to keep the colour.
To make green Paste of PIPPENS. Take green pippens, put them into a pot and cover them, let them stand infusing over a slow fire five or six hours, to draw the redness or sappiness from them and then strain them thro' a hair sieve; take two pounds of sugar, boil it to a candy height, put to it two pounds of the pulp of your pippens, keep it stirring over the fire till it comes clean from the bottom of your pan, then lay it on plates or boards, and set it in an oven or stove to dry.
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