again, being enough serve them hot or cold.

_To make an Almond Tart._

Strain beaten almonds with cream, yolks of eggs, sugar, cinamon, and
ginger, boil it thick, and fill your tart, being baked ice it.

_To make a Damson Tart._

Boil them in wine, and strain them with cream, sugar, cinamon, and
ginger, boil it thick, and fill your tart.

_To make a Spinage Tart of three colours, green, yellow,
and white._

Take two handfuls of young tender spinage, wash it and put it into a
skillet of boiling liquor; being tender boil'd have a quart of cream
boil'd with some whole cinamon, quarterd nutmeg, and a grain of
musk; then strain the cream, twelve yolks of eggs, and the boil'd
spinage into a dish, with some rose-water, a little sack, and some
fine sugar, boil it over a chaffing dish of coals, and stir it that
it curd not, keep it till the tart be dried in the oven, and dish it
in the form of three colours, green, white, and yellow.

_To make Cream Tarts._

Thicken cream with muskefied bisket bread, and serve it in a dish,
stick wafers round about it, and slices of preserved citron, and in
the middle a preserved orange with biskets, the garnish of the dish
being of puff paste.

Or you may boil quinces, wardens, pares, and pippins in slices or
quarters, and strain them into cream, as also these fruits,
melacattons, necturnes, apricocks, peaches, plumbs, or cherries, and
make your tart of these forms.

_To make a French Tart._

Take a pound of almonds, blanch and beat them into fine paste in a
stone mortar, with rose-water, then beat the white breast of a cold
roast turkey, being minced, and beat with it a pound of lard minc't,
with the marrow of four bones, and a pound of butter, the juyce of
three lemons, two pounds of hard sugar, being fine beaten, slice a
whole green piece of citron in small slices, a quarter of a pound of
pistaches, and the yolks of eight or ten eggs, mingle all together,
then make a paste for it with cold butter, two or three eggs, and
cold water.

_To make a Quodling Pie._

Take green quodlings and quodle them, peel them and put them again
into the same water, cover them close, and let them simmer on embers
till they be very green, then take them up and let them drain, pick
out the noses, and leave them on the stalks, then put them in a pie,
and put to them fine sugar, whole cinamon, slic't ginger, a little
musk, and rose-water, close them up with a cut cover,