Part 47 (1/2)
_To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins,_ &c.
_To bake a Quince Pye._
Take fair Quinces, core and pare them very thin, and put them in a Pye, then put it in two races of ginger slic't, as much cinamon broken into bits, and some eight or ten whole cloves, lay them in the bottom of the Pye, and lay on the Quinces close packed, with as much fine refined sugar as the Quinces weigh, close it up and bake it, and being well soaked the s.p.a.ce of four or five hours, ice it.
_Otherways._
Take a gallon of flour, a pound and a half of b.u.t.ter, six eggs, thirty quinces, three pound of sugar, half an ounce of cinamon, half an ounce of ginger, half an ounce of cloves, and some rose-water, make them in a Pye or Tart, and being baked stew on double refined sugar.
_Otherways._
Bake these Quinces raw, slic't very thin, with beaten cinamon, and the same quant.i.ty of sugar, as before, either in tart, patty-pan, dish, or in cold b.u.t.ter-paste, sometimes mix them with wardens, pears or pipins, and some minced citron.
_To make a Quince Pye otherways._
Take Quinces and preserve them, being first coared and pared, then make a sirrup of fine sugar and spring water, take as much as the quinces weigh, and to every pound of sugar a pint of fair water, make your sirrup in a preserving pan; being sc.u.mm'd and boil'd to sirrup, put in the quinces, boil them up till they be well coloured, & being cold, bake them in pyes whole or in halves, in a round tart, dish, or patty-pan with a cut cover, or in quarters; being baked put in the same sirrup, but before you bake them, put in more fine sugar, and leave the sirrups to put in afterwards, then ice it.
Thus you may do of any curnel'd fruits, as wardens, pippins pears, pearmains, green quodlings, or any good apples, in laid tarts, or cuts.
_To make a slic't Tart of Quinces, Wardens, Pears, Pippins, in slices raw of divers Compounds._
The foresaid fruits being finely pared, and slic't in very thine slices; season them with beaten cinamon, and candied citron minced, candied orange, or both, or raw orange peel, raw lemon peel, fennil-seed, or caraway-seed or without any of these compounds or spices, but the fruits alone one amongst the other; put to ten pippins six quinces, six wardens, eight pears, and two pound of sugar; close it up, bake it; and ice it as the former tarts.
Thus you may also bake it in patty-pan, or dish, with cold b.u.t.ter paste.
_To bake Quinces, Wardens, Pears, Pippins, or any Fruits preserved to be baked in pies, Tarts, Patty-pan or Dish._
Preserve any of the foresaid in white-wine & sugar till the sirrup grow thick, then take the quinces out of it, and lay them to cool in a dish, then set them into the pye, and p.r.i.c.k cloves on the tops with some cinamon, and good store of refined sugar, close them up with a cut cover, and being baked, ice it, and fill it up with the syrrup they were first boiled in.
_Otherways._
You may bake them in an earthen pot with some claret-wine and sugar, and keep them for your use.
_To make a Trotter Pye of Quinces, Wardens, Pears,_ &c.
Take them either severally or all together in quarters, or slic't raw, if in quarters put some whole ones amongst them, if slic't beaten spices, and a little b.u.t.ter and sugar; take to twelve quinces a pound of sugar, and a quarter of a pound of b.u.t.ter, close it up and bake it, and being bak't cut it up and mash the fruit to pieces, then put in some cream, and yolks of eggs beaten together, and put it into the Pye, stir all together, and cut the cover into five or six pieces like Lozenges, or three square, and sc.r.a.pe on sugar.
_To make a Pippin Pye._
Take thirty good large pippins, pare them very thin, and make the Pye, then put in the pippins, thirty cloves, a quarter of an ounce of whole cinamon, and as much pared and slic't, a quarter of a pound of orangado, as much of lemon in sucket, and a pound & half of refined sugar, close it up and bake it, it will ask four hours baking, then ice it with b.u.t.ter, sugar, and rose-water.