place of
baking, boil the cream and eggs.

_White Tart-Stuff._

Make the white tart stuff with cream, in all points as the yellow,
and the same seasoning.

_Green Tart-Stuff._

Take spinage boil'd, green peese, green apricocks, green plums
quodled, peaches quodled, green necturnes quodled, gooseberries
quodled, green sorrel, and the juyce of green wheat.

_To bake Apricocks green._

Take young green apricocks, so tender that you may thrust a pin
through the stone, scald them and scrape the out side, of putting
them in water as you peel them till your tart be ready, then dry
them and fill the tart with them, and lay on good store of fine
sugar, close it up and bake it, ice it, scrape on sugar, and serve
it up.

_To bake Mellacattons._

Take and wipe them clean, and put them in a pie made scollop ways,
or in some other pretty work, fill the pie, and put them in whole
with weight for weight in refined sugar, close it up and bake it,
being baked ice it.

Sometimes for change you may add to them some chips or bits of whole
cinamon, a few whole cloves, and slic't ginger.

_To preserve Apricocks, or any Plums green._

Take apricocks when they are so young and green, that you may put a
needle through stone and all, but all other plums may be taken
green, and at the highest growth, then put them in indifferent hot
water to break them, & let them stand close cover'd in that hot
water till a thin skin will come off with scraping, all this while
they will look yellow; then put them into another skillet of hot
water, and let them stand covered until they turn to a perfect
green, then take them out, weigh them, take their weight in sugar
and something more, and so preserve them. Clarifie the sugar with
the white of an egg, and some water.

_To preserve Apricocks being ripe._

Stone them, then weigh them with sugar, and take weight for weight,
pare them and strow on the sugar, let them stand till the moisture
of the apricocks hath wet the sugar, and stand in a sirrup: then set
them on a soft fire, not suffering them to boil, till your sugar be
all melted; then boil them a pretty space for half an hour, still
stirring them in the sirrup, then set them by two hours, and boil
them again till your sirrup be thick, and your apricocks look clear,
boil up the sirrup higher, then take it off, and being cold put in
the apricocks into a gally-pot or glass, close them up with a clean
paper, and leathe