To Make Quince-chips

Pare the Quinces, and slice them into Water; put them into boiling

Water; let them boil fast 'till they are very tender, but not so

soft as to break them: Take them out with a Skimmer, lay them on a

Sieve 'till they are well drain'd, and have ready a very thick Syrup

of clarify'd Sugar; put them into as much as will cover them, then

boil them 'till they are very clear, and the next Day scald them;

and if you see they want Syrup, put in a Pint more, but let it be

very thick: Scald them twice more, then lay them out on Earthen

Plates in a Stove, sift them well with Sugar: Turn them and sift

them 'till they are dry.