TAke the beſt of the Broth of the pot, and put it in a pipkin, and put to it Corance and great raiſins, Dates quartered and onions fine minced, ſtrayned bread & time, and let them boile well togither: when they be well boyled, put in your prunes, ſeaſon it wt cloues, mace, pepper, and very little Salte, a ſpoonfull or two of Vergious, and let it not be too thick. And your Capon being boyled in a pot by it ſelfe in fair water & ſalt to kéepe it faire, and thus you may boyle a Chicken, vele, béef or mutton after this ſort.

SLice your Lemmons and put them in a Platter, and put to them white Wine and Roſewater, and ſo boile them and Sugar til they be tender. Then take the beſt of the broth wherin your Capon is boyled, and put thereto whole Mace, whole pepper & red Corance, barberies, a litle time, & good ſtore of Marow. Let them boile wel togither til ye broth be almoſt boiled away that you haue no more then will wette your Sops. Then poure your Lemmons vpon your Capon, & ſeaſon your broth with Vergious and Sugar, and put it vpon your Capon alſo.

BOile your Capon in faire licour and couer it to keepe it white, but you muſt boile none other meat with it, take the beſt of the broth, and as much vergious as of the broth if your Vergious be not too ſower, and put therto whole mace whole pepper, and a good handfull of Endiue, Letuce or borage, whether of them ye wil, ſmall Raiſins, Dates, Marow of marow bones a little ſtick of whole Sinamon, the peele of an orenge. Then put in a good peece of Sugar, and boile them well togither. Then take two or three yolkes of egges ſodden, and ſtrain them, and thick it withall, & boile your prunes by themſelues, and lay vpon your Capon poure your broth vpon your Capon.

Thus maye you boyle any thing in white broth.

FIrſt take Marow bones, breake them and boyle them and take out the marowe. Then ſéethe your Capon in the ſame licoure. Then take the beſt of the licoure in a ſmall Potte to make your broth withall. Then take Corance, Dates and prunes, & boyle them in a pot by themſelues till they be plum, then take them vp and put them into your brothe, then put whole Mace to them and a good quantitie of beaten Ginger & ſome Salt. Then put the Marow that you did take from the bones, and ſtrain the yolkes of Egges with Vinager, and put them into your broth with a good péece of Sugar but after this it muſt not boyle: thē take bread and cut therof thin ſippits, and lay them in the bottom of a diſh. Then take ſugar and ſcrape it about the ſides of the diſh and lay theron your Capon, and the fruit vpon it and ſo ſerue it in.

FIrſte take Butter and melt it vpon a Chaſingdiſhe with Coales, and lay in the Diſh thinne Toſtes of Bread, and make Sorrell ſauce with Vergious and Gooſeberies, ſéeth them with a little vergious and lay them vpon.

YOu muſt boile your Capon with fat meát, then take the beſt of the broth and put it in a pipkin, & put whole Mace to it, whole Pepper, ſome red Corance, half aſmuch white wine as you haue of broth, good ſtore of Marowe and Dates, and ſcum them clean and kéep your licour very cléere, and ſeaſon it with Vergious and Sugar, and then lay your Capon vpon browes finely cut, and ſo poure your broth vpon it.

TAke your Capon and boyle it tender, and take out a little of the broth and put it in a little pipkin with whole mace and a good deale of ginger, and quartered Dates, and boyle your corance and prnnes in very faire water by themſelues, for making of your broth black and thicken your broth with yolks of egges and wine ſtrained togither or a little Vergious, and let your broth boile no more when you haue thickned it, for it will quail. Then cut ſippits in a platter, and lay in your Capon, and laye your fruite vpon it, ſo dooing ſerue it out.

TAke your Capon and boyle him tender and take a little of the broth whē it is boyled and put it into a pipkin with Mace and Sugar a good deale, and pare three Orenges and pil them and put thē in your pipkin, and boile them a little among your broth, and thicken it with wine and yolkes of egges, and Sugar a good deale, and ſalt but a little, and ſet your broth no more on the fire for quailing, and ſerue it without ſippets.

FIrſt boile them in faire water til they be tender. Then take Bread and ſteep it in the broth of them, and with the yolks of foure or fiue Egges, & Vergious or white Wine ſtraine it and therewith ſeaſon your broth and your Capon in it. Then take Butter, perſly and other ſmal herbs, and chop them into it. And ſo ſerue them foorth vpon ſops of Bread.

TAke a neck of Mutton with a marow bone, and ſo let it ſeethe, and ſcum it clean and let it boyle well togither, and when it is enough: then take out ſome of it and ſtraine it, and put in your Chickins. Then take a good many Letuce and waſh them clean and put them in. Then take a little white Bread and ſtraine it and put it into the pot to thick it withal. Then put a little whole mace to ſeaſon it with Pepper and Vergious, and a little ſugar, and cut ſops and lay them on, and put on the marow and ſo ſerue them.

TAke your Chickins and ſcalde them and truſſe the wings on, & put their féete vnder the wings of your Chickins, and ſet them on in a little pot and ſcum them faire, when they haue boyled: put in Spinage or Letuice a good deale, and Roſemary, ſwéet butter, vergious, ſalt and a little Sugar and ſtrained Bread, with a litle wine, and cut ſippets, and ſerue it out.

So may you boyle Mutton, or Pigeons, or Conny.

TAke a neck of mutton & a marow bone, and let them boile with the Hennes togither, then take Carret roots, and put thē into the pot, and then ſtraine a little bread to thick the pot withall and not too thicke, ſeaſon it with Pepper & vergious, and thē couer them cloſe and let them boyle togither, then cut Sops and put the broth and the marrow aboue, and ſo ſerue them.

TAke the beſt of your mutton broth and put therto a little whole pepper, and a little whole Mace, Parcely, and time, and boile thē. Then put in halfe a diſh of ſwéet Butter, Vergious, and a péece of Sugar. Then take a good quantitie of Gooſeberies, and boyle them by themſelues in a little broth, and poure them vpon your chickins, put into your broth a ſpoonfull of yeſt.

TAke good Ale a pottel, or after the quantities more or leſſe by your diſcretion, and ſet it ouer the fier to boyle, and put in your Sparowes and ſcum the broth, then put therin Onions, Percely, Time, Roſemary chopped ſmall, pepper and Saffron, with Cloues and Mace, a fewe. And make ſippets as you doo for Fiſh, and laye the Sparrowes vpon with the ſaid broth, and in the ſéething put in a peece of ſweet Butter, and vergious if néed be

FIrſt take them and drawe them cleane, and cut off their feete, and then take a good deale of wine in a platter, and take a good deale of marow, and put it in ye Wine and ſet them on a Chafing diſh, and let thē ſtew there a good while, then take a quantitie of ſmal Raiſins, and waſh them clean and put them into the broth, and take a little ſugar, and Sinamon, and a few crums of manchet bread, and put them into the Larkes, and let them ſtue altogither, then take and cut half a doſen Toſtes, and lay them in a Platter, then put them in a diſh with broth, and ſerue them out.

TAke the beſt of Mutton broth, and put it in a Pipkin, and put to it a little whole Mace, whole Pepper, Claret wine, Marigolde leaues, Barberies, Roſewater Vergious, Sugar, and Marrowe: or els ſweet Butter. Perboile the Larkes before and then boyle them in the ſame broth and lay them vpon Sops.

SEeth the Duck with ſome good marow bones or Mutton, and take the beſt of the broth, and put therin a few Cloues, a good many ſliced onions, and let them boile well together till the Onions be tender, and thē ſeaſon your broth with Vergious, and a little ſugar & ſalt, and a little bruſed pepper, take vp your Duck and lay it vpon ſops and giue it two ſlices vpon ye breſt, and ſtick it ful of cloues & pour ye broth vpon it.

SEethe them with Beefe or Mutton, take the beſt of the broth and put it in a pipkin, and put thereunto Onions finelye minced, and a few Corance, and ſo boyle them till they be very tender, and ſeaſon them with vergious, and a little ſwéet butter, and pour them vpon your Stockdoues when they be laid vpon the Sops.

BOyle your flank of Béef very tender, till the broth be almoſt conſumed, then put the broth into a pipkin, and put to it Onions, Caret roots ſhred ſmall, being tender ſodden before, and pepper groce beaten, vergious, and halfe a diſh of ſweet butter, and to lay it vpon.

BOyle the Onions in Muſcadell: and put therinto a fewe Corance, whole pepper and cloues: then put in your Neats foot and boyle it tender and ſeaſon it with a good peece of butter, and when they be well boyled, lay them vpon ſops and caſt about your diſh ſides a little pouder of Ginger.

VVHen your mutton is half boyled, take it vp, cut it in ſmall péeces, put it into a Pipkin and couer it cloſe, and put therto the beſt of the broth, as much as ſhall couer your Mutton, your Lemmons being ſliced very thin and quartered and corance: put in pepper groce beaten, and ſo let them boile together, and when they be well boiled, ſeſon it with a little vergious, Sugar, Pepper groce beaten, and a little ſanders, ſo lay it in fine diſhes vpon ſops, it wil make iij. meſſe for the table.

VVHen your Mutton is well boyled, take the beſt of the broth, and put it in a Pipkin, and put therto an handfull of Endiue, borage, or what herbs you liſt, and caſt therto a few corance, and let them boyle well, and put therto a péece of vpper cruſt of white bread, ſeaſon it with pepper groce beaten, and a little Vergious, and a little ſugar, & ſo poure it vpon your meat.

PVt your mutton into a Pipkin, ſéeth it and ſcum it clean, and put therto a cruſt of Bread. Fennell roots, Percely roots, Corance, great Raiſins, the ſtones taken out, and hearbs according as the patient is. If they be colde, hot hearbs may be borne: If they be hot colde herbs be beſt, as Endiue, Sinamon, violet leaues, and ſome Sorell: let them boyle togither. Then put in Prunes, and a very little ſalt, this is broth for a ſick body.

TAke your Mutton and mince it very fine with Suet. Then ſeaſon it with Sugar, ſinamon, Ginger, Cloues & Mace, Salt, and raw Egges. Make it in round balles. Let your broth ſeeth ere you put thē in. Make your broth with Corance, dates quartered, whole Mace and ſalt. Thick it with yolkes of Egges, and Vergious, and ſerue it vpon Sops.

TAke your Pigs féet, and the Liuer and Lightes, and cut them in ſmall péeces, then take a litle mutton broth and apples ſliced, Corance, ſweet butter, vergious and grated bread, put them altogither in a little pipkin with ſalt and Pepper, perboyle your petitoes or euer you put thē in your Pipkin, then when they be ready, ſerue thē vpon ſippets.

TAKE the blood of the Swine, and ſwing it, then put therto minced onions largely with Salt, and the Suet of the Hog minced. Then take the guts clean waſhed, and ſtuffe them with the aforeſaid ſtuffe: and ſo ſeeth them, then broile them vpon the coles, and ſerue them foorth.

YOu muſt perboile the Liuer, and beate it in a morter, and then ſtraine it with Creame, and put therto ſix yolks of Egges and the white of two Egs, and grate halfe a halfepeny loafe of light Bread, and put it therto with ſmall Raiſins, and Dates, Cloues, Mace, Sugar, Saffron, and the ſuet of Beefe.

TAke a pinte of Creame and ſeethe it, and when it is hot, put therto a pinte of Otemeale grotes, and let them ſoke in it all night, and put therto viij. yolks of egs, and a little Pepper, Cloues, mace, and ſaffron, and a good deale of Suet of beefe, and ſmall Raiſins and Dates, and a little Sugar.

FIrſt perboile the Liuer, then ſtamp it in a Morter, and when it is ſmall inough, put it in a veſſell, and put to it ſuct, yolkes of Egges, pepper, cloues, Mace, and Salt. Then take your Guts cleane waſhed, and ſtuffe them with the foreſaide ſtuffe, then boyle them, that doon ſerue them forth.

TAke your Turnep root, and waſh it fair in warm water, and ſcrape it faire and make it hollow as you doo a Carret roote, and make your ſtuffe of grated bread, and Apples chopt fine, then take Corance, and hard Egs, and ſeaſon it with Sugar Sinamon, and Ginger, and yolks of hard egs and ſo temper your ſtuffe, and put it into the Turnep, then take faire water, and ſet it on the fire, and let it boyle or euer you put in your Turneps, then put in a good péece of ſwéet Butter, and Claret Wine, and a little Vinagre, and Roſemarye, and whole Mace, Sugar, and Corance, and Dates quartered, and when they are boyled inough, then will they be tender, then ſerue it in.

TAke and boyle your Egges hard, and blanch them, and cut off the Crowne of them, and take then of the yolks and chop them, Beetes boyled, and yolkes of hard egges, grated Bread, and Corance, Salte Sugar, Sinamon, and Ginger, and then put the yolkes of rawe Egges, and mingle them altogither, then put in your Egges, then for your broth take a little Mutton broth, Corance, Dates, Sugar, a little ſalt and butter, thicken it with yolks of Egs, vergious and a little ſugar, ſo ſerue it in.

TAKE your Tenche and drawe it very cleane, and cut it not ouer lowe. Then take béets boiled, or Spinage, and choppe it with yolks of hard Egges, Corance, grated Bread, ſalt, Pepper, Sugar and Sinamon, and yolks of raw Egges, and mingle it togither, and put it in the Tenches bellye, then put it in a platter with faire water and ſwéet butter, and turn it in ye Platter, and ſet it in the Ouen, and when it is inough, ſerue it in with ſippits and poure the licour that it was boiled in vpon it.

TAke your Carret root and ſcrape it fair, then take a fine knife and cut out all the meat that is within the roote, and make it hollow, then make your pudding ſtuffe of the liuer of a gooce or of a Pig, with grated bread, Corance, Cloues and mace, Dates, Pepper, Salt and Sugar, chop your Liuer very ſmall, and perboile it ere you chop it, ſo doon, put it in your hollow root. As for the broth, take mutton broth with corance, carets ſliſte, ſalt, whole Mace, ſwéet Butter, Vergious and grated bread, and ſo ſerue it forth vpon ſippets.

TAke your Cowcumber and cut out all the meat that is within it, then take a Liuer of a Lamb or Pigge, and Grapes or Gooceberies, and grated bread, pepper, ſalt, Cloues and mace, and a little ſuet, and the yolkes of thrée Egs, and mingle altogither and put in the Cowcumber, and let your broth boile or euer you put it in: the broth muſt be made of Mutton broth, Vinagre, and Butter, ſtrained bread, and Salt, and ſo ſerue it out.

FIrſt boile them till they be very tender, then make toſtes of bread, and toſte thē till they be very black, then waſh the ſame toſtes in faire water, and put them in a faire earthen Veſſell, and then put to them fleſh broth, Vinagre, red Wine, Sinamon and Ginger, and ſtraine theſe altogither, ſo that it be not too thick, and put therto Sugar and ſalt, and boyle all theſe togither, then cut your tungs in faire leſhes, and ſo frye them in ſwéet Butter, and that doone, put the Leſhes into your ſauce, and then let them boile well togither, and ſo ſerue them with the ſame ſauce.

TAke Claret wine, grated Bread, Corance, ſwéete Butter, Sugar, and Sinamon, boyle them altogither. Then take the Neats tung and ſlice it and ſo lay it in your diſh with ſippets and ſerue it in.

TAke Spinage and boyle it and chop it, and when it is chopt, poure it in a little Pipkin, with Corance, ſweete Butter, Vinagre, and Sugar, boyle them altogither, and when they are boyled put it in a diſhe, and lay ſippets round about, and ſtrew ſuger vpon them and ſerue them out.

SCoure your Pike with bay Salte, and then open him on the back, faire waſhe him, and then caſt a little white Salte vpon him. Set on faire water wel ſeaſoned with Salte. When this licour ſéetheſh, thē put in your Pike and fair ſcum it, thē take the beſt of the broth when it is ſodden, and put it in a little Chafer or Pipkin, and put therto parcely and a little Time, Roſemary, whole Mace, good Yeſt, and half aſmuch Vergious as you haue licour, and boile thē togither, and put in the Liuer of the Pike, and the kell, being clean ſcaled and waſhed, and let them boyle well, then ſeaſon your broth with pepper groce beaten, with ſalt not too much, becauſe your licour is Salte that your Pike is boyled in, put therein a good péece of ſweete Butter, and ſeaſon it with a little Sugar that it be neither too ſharpe nor too ſwéet. So take vp your pike and laye it vpon Sops the ſkinny ſide vpward, and ſo lay your broth vpon it.

TAke a poſie of Roſemary and Time, and binde them together, and put in alſo a quantity of Parcelye not bound, and put it into a Cauldron of water, ſalte, and Yeſt, and the hearbs, and let them boyle a prittie while, then put in the Fiſhe, and a good quantitie of Butter, and let them boyle a good while, and you ſhall haue your Pyke Sauce. For all theſe Fiſhes aboue written if they muſt be broyled: take ſauce for them, Butter, Pepper and Vinagre, and boyle it vpon a chafingdiſh, and then lay the broyled fiſh vpon the diſh, but for Eeles and freſh Salmon nothing but pepper and Vinagre ouer-boyled, and alſo if you will frye them, you muſt take a good quantity of Percely, after the Fiſh is fryed, put in the percelye into the Frying pan, and let it frye in the butter, then take it vp and put it on the fryed Fiſh, as fryed Plaice, Whiting, and ſuch other fiſh, except Eeles, freſh Salmon and Cunger, which be neuer fried, but baked, broiled, roaſted and ſodden.

CVt the throat of your Carp, & ſaue the blood in a ſaucer, and take your Carpe and ſcoure him with Salt, take out the gal and the Guts, and leaue the Liuer and the fat in the belly of the Carp, ſet on your licour, water and Salt to ſeeth him, and whē your licour ſeethes, put in your carp or euer he be dead, and take good heede for ſpringing out of the Pan, for it is euer good to ſeethe fiſh quick, for it maketh the fiſh to eat hard.

Take the beſt of the broth and a little red Wine, good ſtore of Vergious, new yeſt, with the blood of the Carp ſtrained, and ſo put it in a Pipkin with Corance, whole Pepper, and boyle them altogither, put therto half a diſh of ſweet butter, and a little time, and Barberies if you haue them, and when they be well boyled, ſeaſon it not too ſwéet nor too ſharpe, and then poure it vpon your Carpe.

MAke ye good broth with new yeſt, put therin vergious, ſalt, percely, a little Time, and not much roſemary and pepper, ſo ſet it vpon the fire and boile it, and when it is well boyled put in the Roches, Flounders, Eeles and a little ſwéet butter.

OPen your Gurnard in ye back, and faire waſh and ſéeth it in water & Salt, with the fiſhy ſide vpward, and when it is well ſod, take ſome of the beſt of the broth if you will, or els a little fair water, and put to it new yeſt, a little vergious, percely, roſemary, a little time, a péece of ſweet butter, and whole Mace, and let it boyle in a pipkin by it ſelf till it be well boyled, and then when you ſerue in your Gurnard, poure the ſame broth vpon it.

Make your broth light with yeſt, ſomewhat ſauery with ſalt, and put therin a little Roſemary, and when it ſeethes put in your fiſh, and let it ſeeth very ſoftly, take faire water and vergious a like much, and put therto a little new Yeſt, corance, whole pepper and a little Mace, and Dates ſhred very fine, and boyle them wel togither, and when they be well boyled, take the beſt of your broth that your fiſh is ſodden in, and put to it ſttrawberyes, gooſeberyes, or barberyes, ſweet Butter, ſome Sugar, and ſo ſeaſon vp your broth, and poure vpon your Dorry or Mullet.

SEt on water and ſalt, and ſeaſon it wel, if the Turbut be great quarter him into foure quarters, if he be ſmall, cut him but in halfe, if it be a Burt, ſeethe it whole after this ſort. When your licour doth ſéeth, put in your ſiſh and let it ſeeth very ſoftly till it be ſodden enough, and when it is ſodden, take it not vp till the licour be colde. Then take halfe white Wine, with Vinagre and the broth that it was ſodden in, and lay the fiſh in it to ſouce, Cungar, Sturgion, and all Fiſh that is to be ſouced, in like manner ſauing you muſt ſéethe your Sturgion in water and Salte, and ſouce it with white Wine.

TAke halfe water and halfe béere or Ale, and ſome ſalt good and ſauery, and ſet it on the fire and faire ſcum it, and when it ſéetheth a full wallop, put in your Shrimpes faire waſhed, and ſeethe them with a quick fire, ſcum them very clean, and let thē haue but two walmes, then take them vp with a ſcummer, and lay them vpon a fair white cloth, and ſprinckle a little white ſalt vpon them.

PErboyle your meat and ſhredde it fine, and ſhred your Suet by it ſelfe. When your Suet is fine ſhred put it to your Mutton or Veale and mince them togither, put therto halfe a doſen yolkes of Egges being hard ſodden and fine minced, ſmall Corance, dates fine minced, ſeaſon it with cloues and mace, Sinamon and Ginger, a very little Pepper, a handfull of Carowaies, Sugar and Vergious, and ſome Salt, and ſo put it into your paſte being Chewets or Trunk pyes.

SHred your meat and Suet togither fine, ſeaſon it with cloues, mace, Pepper, and ſome Saffron, great Raiſins, Corance and prunes, and ſo put it into your Pyes.

SEeth your Neats tung very tender and ſlice it diamond ſlices, waſh it with vergious, ſeaſon it with Pepper and ſalt, ſinamon and ginger, then lay it into your coffin with Corance, whole Mace, Onions being very ſmall minced, with Marow or elſe very ſweet butter, ſome Sugar & ſome dates being very ſmall minced, and put therein ſome vergious.

TAke your Pig and flea it, and draw out all that clean which is in his bellye, and waſh him clean, and perboyle him, ſeaſon it with Cloues, mace, nutmegs, pepper & ſalt, and ſo lay him in the paſte with good ſtore of Butter, then ſet it in the Ouen till it be baked inough.

TAke your Bacon and boyle it, and ſtuffe it with Parcely and Sage, and yolks of hard Egges, and when it is boyled, ſtuffe it and let it boyle againe, ſeaſon it with Pepper, cloues and mace, whole cloues ſtick faſt in, ſo then lay it in your paſte with ſalt butter.

SCalde the Chickins, draw them, and pull out the breſt bones, then ſeaſon thē with cloues and mace, Pepper and Salte, and if you haue them grapes, or gooſeberies: when you haue ſo deon, make paſte of fine flower, and put in your Chickins, and ſet them in the Ouen, then boyle foure Egs hard, then take the yolks and ſtrain them with vergious, and put Sugar thereto and put it into your chicken pye when it is half baked, and when it is ready to be ſerued in, annoint it ouer with butter, Sugar & roſewater, then put it into the ouen til you ſerue them in.

SEaſon your Chickins with cloues, mace and pepper, lay thē into your paſte with ſwéet butter, gooſeberies, ſugar and whole mace. And when they be well baked, put therto vergious, yolkes of egges ſtrained, ſhake them togither and ſet them into the Ouen againe.

SEaſon them with Pepper, ſalte, and vergious, and lay thē in your paſte, and put to them ſweet Butter, gooſeberies, and two or three ſpoonfull of vergious.

FIrſt take him and perboyle him a little, and then take ſweet Lard and Lard him withall, thē put it into the Coffin, and take Pepper and ſalt, and ſeaſon them togither and caſt it vpon it, and take butter, and put it into the Coffin, and ſo let it bake ye ſpace of foure houres, and ſerue them forth.

SEaſon them with pepper and Salte, put Butter therto, and prick your gooſe with ſome Cloues,

CLeue your Turkye foule on the back, and bruſe al the bones. Seaſon it with Pepper groce beaten and ſalt, and put into it good ſtore of Butter, he muſt haue fiue houres baking.

MAke paſte of fine floure, egges, butter and faire water, therof make Coffins then ſeaſon your birds with ſugar and ginger, then take good chéeſe clene ſcraped and ſmall minced with a little Butter, and put them into your coffins, and put therto your birds, and cloſe it till it be enough.

TAke paſte as is aforeſaid, and ſeaſon the Capon with ginger, ſalt and Vergious. then take Lard and mince it meetlye ſmall, and put that firſt into the Coffin, then put your Capon vnto it with the breſt downward, ſo couer it and bake it, when it is almoſt enough, put into it the yolkes of three or foure Egges ſtrained through a ſtrainer with a little vergious, and ſo let it ſtand til it be inough.

VVHen they be fair dreſſed and perboiled, ſeaſon them with Pepper and Salt, a few whole cloues amongſt the, and Onions ſmall minced, and ſwéet butter, vergious and a little ſugar.

FIrſt truſſe them and perboyle them, and put them into the coffin, then take pepper and Salt, and ſeaſon them and foure or fiue onions péeled and ſliced, and put them altogither with a good peece of ſwéet butter vnto the Mallards, and ſo let thē bake two houres, and when they be baked, put in half a goblet of Vergious for euery Mallard, and ſo ſerue them.

TAke Calues feet and waſh them, boyle and blanch the haire of them, ſeaſon thē with cloues and mace, and a little pepper, vergious and ſugar, dates, prunes, corance, and ſweet butter, then make your paſte of fine flower with yolkes of Egges, and raiſe the Coffin ſquare, when it is halfe baked, then take it out and put in Vergious and ſugar with the yolks of hard Egs ſtrained.

SEaſon them with Pepper and Salte, Cloues and mace, and ſo laye them into your paſte with Corance or Prunes, great Raiſins and if you will: butter and a little vergious.

TAke Egges and ſéethe them hard, then take the yolkes out of them and braye them in a morter, and temper them with Creme, and then ſtraine them, and put to thē Pepper, Saffron, Cloues, Mace, ſmall raiſins, Almonds blanched and ſmall ſhred, and grated bread.

Take Peares alſo ſodden in Ale, and bray and ſtraine them with the ſame Licour, and put therto Baſtard and Honny, and put it into a pan and ſtir it on the fire til it be wel ſodden, then make little coffins and ſet thē in the Ouen til they be hard, and then take them out againe, and put the foreſaid licour into them and ſo ſerue them forth.

TAke Peares and ſéethe them in Ale, then bray them and ſtraine them and put Sanders to them and Ale, with the ſpices aforeſaide, and the Coffins in likewiſe ordered, and ſo put in the ſirup.

VVHen it is perboiled, ſeaſon it with Salt and Pepper ſomewhat groce beaten, and a little Ginger, and good ſtore of ſwéet Butter, and when the Veniſon is tender baked, put to it half a doſen ſpoonfull of Claret wine, and ſhake it well togither.

CVt the Veniſon in faire péeces, in quantitie as you will haue your paſties, and perboyle it, that doon, ſtick the grain ſide ful of Cloues, and Lard the lean ſide with good lard, and ſeaſon it with pepper, ſalt, and all manner of ſpices, then put the grained ſide of the veniſon downwards into the coffin of brown paſte, and ſo cloſe it and bake it, and whē it is open turn the grain ſide vpward.

TAke Veniſon and cut it as the graine goeth, and cut it in quantity as ye wil haue your Paſties, and perboile it in faire water, then take Lard and cut it in length of your fleſh, and therwith lard it as thicke as you can, ſo that one péece of the Larde touch not an other. Then take all manner of ſpices, ſalt, and Vinagre, that doon, put it into brown paſte and bake it.

LAye it in water, and then waſh it very clean out of ye water, if it be clean draw it with Larde, then take meale and ſift it, and take faire licour and let it boile, & make your paſte with that, then take Béefe ſuet, mince it and beate it, driue out your paſte very thick, cloſe it and let it bake ſix houres when it is half baked, take Cloues & mace and Vinagre, and ſo boile thē togither, put them into your redde Déere, at a little hole made for that purpoſe. And when you haue ſo doon, ſtop the hole with ſome of the ſame dough, and then ſet it in againe vntill it be inough.

LAy it in water and waſh it very clean, then perboile it, if it be of the ſide, raiſe the ſkin of it: if it be of the haunch, preſſe it: ſeaſon it with pepper and ſalt, take good ſtore of Oxe Suet, and mince it very fine, when von haue minced it, beat it, thē take Flower, butter and Egges and make your paſte ſtiffe, then driue it out, and then put in your ſuet and Veniſon and cloſe it, then take the yolk of an egge and a little beere, and wet it ouer, and let it bake foure houres, and then ſerue it in.

MInce them very ſmall with Suet, and ſeaſon them with Pepper, a little Ginger, a little Sinamon and Corance, and put into your paſte, and when your pye is baked, put to it two ſpoonfuls of Claret wine, and ſhake it well togither.

FLey him when he is in the haire, ſeaſon it with pepper and ſalt, Cloues and mace, take Claret wine, Vergious, Roſewater, Sinamon, Ginger and Sugar, boyle them togither, laye your Pig flat like a Fawne or a Kidde, and put your ſirup vnto it and ſwéet butter, and ſo bake it leiſurely.

TAke Vele and ſome of the Kidney of the Loyne, or colde Veale roaſted, colde capon or Pheſant, which of them you wil, and mince it very ſmall with ſwéet ſuet, put vnto it two or three yolks of Egs, being hard ſod, Corance and dates ſmall ſhred, ſeaſon it with a little ſinamon and ginger, a very little cloues and mace, with a little Salte and ſugar, a little Time being finely ſhred. Make your paſte fine with butter & yolkes of Egs and Sugar, role it very thin and ſo lay it in a platter with butter vnderneath: and ſo cut your couer and lay it vpon it.

TAke apples, grated bread, Corance, and chop your apples verye fine, and mingle your ſtuffe with yolkes of Egs, and driue out your paſte as you do the other, put butter in your diſh bottom and ſo ſerue it out.

TAKE great Eeles, fleye them and perboyle them a little, then take the fiſhe from ye bones, and mince it ſmall with ſome Wardens amongſt it, to make it to mince ſmall, and ſeaſon it with cloues and mace, pepper, Corance and Dates, and when you lay it into your paſte, take a little fine Sugar and lay it vpon before you couer it, and when it is halfe baked or altogither, laye a péece of ſwéet Butter vpon the couer, and a little roſewater and ſugar. After the ſame manner, minced pyes of Eeles.

TAke the Kidney of Veale and boyle it a little, choppe it very fine. Then take Cloues, Mace and Pepper, and ſeaſon it withall, then take an ounce of Biſkets, and aſmuch of Carowayes, and put into your ſtuffe, make your paſte of fine floure, butter Egges and Sugar, and driue your paſte very thin, and lay a ſhéet of paſte in a diſh and vnder it lay a little butter, and ſpread it abroad with your thumb, thē lay your meat aloft on it in the diſhe, then make the other ſhéet and cut it and lay it vpon your meat. Then cloſe it and cut it round about like a Starre, and ſet it in the Ouen and let it abide a quarter of an houre, then take it out and wet it ouer with Butter, then caſt ſugar wet with roſewater vpon it, then ſet it into the Ouen again a little while, thē take it out and ſerue it in.

TAKE Veale and perboyle it and chop it very fine, take beefe Suet and mince it fine, then take Prunes, Dates and Corance, waſh them very clean and put thē into your meat, then take Cloues, Mace, and pepper to ſeaſon your meat withal and a little quantity of ſalt, vergious and Sugar, two ounces of biſkets, and as many of Carowaies, this is the ſeaſoning of your meat, then take fine flowre, yolkes of Egs, and butter, a little quantitye of roſewater and ſugar, then make little coffins for your Chewets and let them bake a quarter of an houre, then wet them ouer with butter, then ſtrewe on Sugar and wet the Sugar with a little Roſewater, and ſet them into the Ouen again, then take and ſerue fiue in a diſh.

TAke the kidney of Veale and perboile it till it be tender, then take & chop it ſmall with the yolkes of thrée or foure Egs, then ſeaſon it with Dates ſmall cut, ſmall raiſins, Ginger, Sugar, Sinamon, Saffron and a little Salte, and for the paſte to laye it in. Take a doſen of Egs both the white and the yolkes, and beate them well togither, then take Butter and put it into a frying pan, and fry them as thin as a pancake, then lay your ſtuffe therin, and ſo frye them togither in a pan, then caſt ſugar and Ginger vpon it, and ſo ſerue it forth.

FIrſt make ſhort paſte with yolks of egs, butter and a little ſugar. Then take for the ſtuffe, Marow, ſmall raiſins, dates, Sinamon, Sugar and Ginger, and then frye them with ſwéet butter, and whē you ſerue them, caſt on Sugar and Sinamon.

VVHen they be fleyed & clean waſhed, ſeaſon them with vergious, pepper, and ſalt, Cloues and mace, and put to them corance, great Raiſins and Prunes, ſweete butter and Vergious.

FAire ſcoure them or fleye them, and ſeaſon them with pepper and Salt, and put to them ſome onions, vergious, butter and Oiſters.

PVt to them ſmall Raiſins and Onyons minced very fine, and dates minced fine, a little whole Mace, ſome Prunes, if you will butter and vergious.

VVHen you haue fleied and waſhed it clean, ſeaſon it with Pepper, and ſalt, and make a light Gallandine and put to it good ſtore of butter, and after this ſort you muſt make your gallandine. Take white bread toſtes and lay them in ſteep in Claret wine, or els in vergious, & ſo ſtrain them with vinagre, and make it ſomewhat thin, and put ſugar, Sinamon and ginger, and boyle it on a Chafing diſh of coles, this Galandine being not too thicke, put it into your pye of Lampreye, and after this ſort ſhall you bake Porpos or Puffins.

SEaſon them with Cloues and Mace, and pepper, and bake them with ſmal raiſins, ſweete butter and Vergious, great raiſins, and ſome prunes.

FIrſt water it till it be freſh then cut it in ſmall peeces like Culpines of an Erle, and ſeaſon it with pepper & Saffron, cloues and mace, ſmall raiſins & great, and meddle al theſe wel togither, and alſo put therto a good meſſe of vergious, and ſo bake the ſame Fiſh.

SEaſon it with pepper and ſalt and make your pies but euen meet for one gubbin, and put to it ſweet butter, & let it not drye.

LEt your Herrings be wel watered, and ſeaſon them with Pepper and a little Cloues and mace, and put vnto them minced Onions, great raiſins and ſmall, a little ſwéet butter, and a little ſugar, and ſo bake them.

TAke to euery pinte of Cream fiue Egs, and put in no whites, and ſtraine your Cream and Egges together, ſeaſon it with Cloues & mace, and ſugar, and when your paſte is well hardened in the Ouen, hauing ſmall raiſins & dates, put in your ſtuffe, and let it not bake too much, for much baking will make your Cuſtard to quaile, or els to fall. Doucets after the ſame ſort.

COre your wardens and pare them, and perboyle them and laye them in your paſte, and put in euery warden where you take out the Core a Cloue or twain, put to them Sugar, Ginger, and Sinamon, more ſinamon then ginger, make your cruſt very fine and ſomewhat thick, and bake them leiſurely.

TAke half a pound of Sugar, and a doſen of Quinces and pare them, take half an ounce of Sinamon and Ginger, take fine flower, ſweet butter, and Egges, and make your paſte, then put in all your ſtuffe and cloſe it vp.

COre your Quinces and fair pare them, perboyle them in ſeething licour, Wine or water, or halfe wine and half water, and ſeaſon them with Sinamon and ſugar, and put halfe a doſen Cloues into your Pyes amongſt them, and halfe a doſen ſpoonful of roſewater, put in good ſtore of ſugar. If you will bake them a ſlighter waye, you maye put in Muſcadell to ſpare Sugar.

FAire péele your Orenges, and pick away all the white that is vnder the peele, and ſo lay them in fine paſte, and put into them Sugar, very little Sinamon or none at all, but a little Ginger and bake them very leiſurely.

TAke good fine paſte and driue it as thin as you can. Then take cheeſe, part it, mince it, and braye it in a morter with the yolks of Egs til it be like paſte, then put it in a faire diſh with clarified butter, and thē put it abroade into your paſte and couer it with a faire cut couer, and ſo bake it: that doon, ſerue it forth.

TAke Prunes and waſh them, then boile them with faire water, cut in halfe a peny loaf of white bread, and take them out and ſtraine them with Claret wine, ſeaſon it with ſinamon, Ginger and Sugar, and a little Roſewater, make the paſte as fine as you can, and dry it, and fill it, and let it drie in the ouen, take it out and caſt on it Biſkets and Carawaies.

SCalde your Damſons with roſewater in a Platter, and then ſtrain them and ſeaſon them with ſugar, ſinamon, and ginger, and ſo make a Tart without a Couer.

LAy in your Damſon whole, and ſo ſeaſon them with ſugar, Sinamon & Ginger, and ſo lay on a couer.

PLuck off your ſtalks and lay your Cheries into your paſte and ſeaſon thē with ſugar, ſinamon and ginger, and lay a couer vpon them

MInce your Apples very ſmall, ſeaſon them with Sugar, ſinamon & ginger, and laye thereon a faire couer, and dreſſe your couer when it is halfe baked with Roſewater and Sugar.

BOyle your Apples very tender in a little wine, or for lack of Wine Ale, and then ſtrain them with Sugar, ſinamon and ginger. Make a tart of it without a couer.

STraine your Quinces with ſome wine, whē they be • oiled tender, and an apple with them, or two or three Wardens, ſtraine them and ſeaſon them with Sugar, Sinamon and Ginger, and ſo make a tarte without a couer.

WHen your Quinces be very tender and colde, mince them with two or three Wardens amongſt them and ſeaſon them with ſugar, ſinamon and ginger, and ſo the paſte being very fine, lay a couer vpon thē.

TAke the berries and picke out al ye white within them, and boyle them very tender in faire water, and when they be almoſt ſod dry, put therin wine, and thrée or foure Apples, and ſtraine them, ſeaſon them with ſugar, ſinamon and ginger, ſo make a Tart without a couer.

SEſon your Strawberyes with ſugar, a very ltttle Sinamon, a little ginger, and ſo couer them with a couer, and you muſt lay vpon the couer a morſell of ſwéet Butter, Roſewater and Sugar, you may Ice the couer if you will, you muſt make your Ice with the white of an egge beaten, and Roſewater and Sugar.

TAke Hippes and waſhe them, and boyle them in Claret wine, and ſtraine them through a ſtrainer, ſeaſon them with Sinamon, ginger and Sugar, and make your paſte, and fill it with the ſame ſtuffe.

TAke Creame and Egs and ſtir them, togither, and put them into a ſtrainer till the whay be come out, then ſtrain it that it may be thick, ſeaſon it with Ginger, Sugar, and a little Saffron, and then make your paſte with flower, and dry your paſte in the Ouen, and then fill it, and ſet it into the Ouen to dry, and then take it out, and caſt Sugar on it, and ſo ſerue it forth.

FIrſt take a pound of long ſmal almonds and blanch them in cold water, and dry them as drye as you can, then grinde them ſmall, and put no licour to them but as you muſt needs to kéepe them from oyling, and that licour that you put in muſt be roſewater, in manner as you ſhall think good, but wet your Peſtel therin, when ye haue beaten them fine, take halfe a pound of Sugar and more, and ſee that it be beaten ſmall in pouder, it muſt be fine ſugar, then put it to your Almonds and beate them altogither, whē they be beaten, take your wafers and cut them compaſſe round, and of the bignes you will haue your Marchpaine, and then aſſoone as you can after the tempering of your ſtuffe, let it be put in your paſte, and ſtrike it abroad with a flat ſtick as euen as you can, and pinch ye very ſtuffe as it were an edge ſet vpon, and then put a paper vnder it, and ſet it vpon a faire boord, and lay a lattin Baſin ouer it the bottome vpwarde, and thē lay burning coles vpon the bottom of the baſin. To ſee how it baketh, if it happen to bren too faſt in ſome place, ſolde papers as broad as the place is & lay it vpon that place, and thus with attending ye ſhal bake it a little more then a quarter of an houre, and whē it is wel baked, put on your gold and biſkets, and ſtick in Comfits, and ſo you ſhall make a good Marchpaine. Or euer that you bake it you muſt caſt on it ſine Sugar and Roſewater that will make it look like Ice.

FRy white bread in butter til it be brown and ſo put it into a diſh, then take Cherries and take out the ſtones, and frye them where you fried the bread, then put thereto Sugar, Ginger, and Sinamon, for lacke of broth, take White or Claret Wine, boyle theſe togither, and that doon, ſerue them vpon your Toſtes.

FIrſte ſhale them and ſeethe them in faire water, then take them out of the water and put them into boyling milk, then take the yolks of Egs with crums of bread, and ginger, and ſtraine them thorow a ſtrainer with the ſaid milk, then take chopped percely, Saffron and Salt, and ſerue it foorth for Pottage.

CVt a Leg of Mutton in thin fillets, and to make it tender chop it on both the ſides with the back of a knife, ſo that they be not chopped thorow, then ſalt them well and lay them on a grediron, and broil them till they be mough, and with Vinagre and minced onions ſerue them forth.

TAKE two Buts of Mutton, and trye them well from Skinnes and ſenowes, and mince it with ſuet as ſmall as you can, then take Dates and mince them ſmal, thē take theſe Spices which follow, one ounce of Corance clean waſhed, an ounce of ſinamon, a quarter of half an ounce of Ginger and aſmuch of pepper, and an ounce of Sugar with the yolkes of eight or nine Egs, clean fryed from the whites Take alſo fine faire light bread grated, with a little Salt, and a portion of Saffron, and boile al theſe togither, then row theſe Corance in Suet of a Calfe or Sheepe, then put them into a frying pan, and ſo ſet them into a hot ouen, and when they be brown turne them, and when they be baked, take them out and ſerue three in a diſh.

TAke ſorrell and beat it in a morter, and put in Vergious and ſtrain it through a ſtrainer, then cut fine Sops of white bread and lay them in a diſhe, and put the ſorrell ſauce to the bread, put ſinamon, ginger, and Sugar, with butter to your ſauce, thē roſte your Chickins and ſerue them forth.

TAke white wine with Bare or Ale, and put crums of white bread, yolks of Egs ſugar and ſinamon, with Salt and ſaffron, ſtrain theſe and boile them a little togither then cut white bread into your diſhe, and put the pottage to it, and ſo ſerue it foorth.

TAke the Kidneye of Vele when it is roſted, and chop it very fine, then take and put it in a diſh, put in the yolks of three egs put in Sinamon, Ginger and ſugar, take a a little Roſewater and put to it, take white bread and cut it like diamonds, and toſte a little, ſet all your ſtuffe on a Chaſingdiſhe with Coles, and ſtirre it and ſpread it vpon the Toſtes, take the yolke of an Egge, and with a fether baſte them ouer, then bake them in a pan and ſet them in a diſhe, and caſt Sugar on them.

TAke Calues feete and fley them, and faire waſhe them, and ſet them on to ſée the in faire licour, and faire ſcum them, and when they be tender ſod, faire ſtraine out the licour, and ſee your licour be verye cleere, and put your licour into a pot, if there be a pottle of it, put a pottle of claret wine vnto it, and two pound Sugar, a quartern of ſinamon, half a quartern of ginger, an ounce of Nutmegs, an ounce of grains, ſome long Pepper, a fewe Cloues whole, a few Coliander ſads, a little ſalt. Iſongl •… ſſe being faire waſhed and laid in water a day before, Turnſole being aired by the fier and du •… ed, and when they be wel ſod, let it run through a bag, and put two whites of Egs in the bag.

ROſte your Apples very fair, and when you haue ſo doon, peele them and ſtrain them with the yolk of an Egge or twaine, and Roſewater, and boile it on a Chefingdiſh of Coles with a peece of ſweet Butter, put in ſugar and ginger, and when you lay it in your diſh, caſt ſinamon & Sugar on it.

TAke a pottle of ſweet thick Cream, and the white of eight Egs, and beate them altogither with a ſpoone, then put them into your Creme with a diſh full of Roſewater, and a diſh full of Sugar withall, then take a ſtick and make it clean, and then cut it in the end four ſquare, and therwith beat all the aforeſaid things togither, and euer as it ariſeth, take it off, and put it into a Cullender, this doon, take a platter and ſet an Apple in the midſt of it, and ſtick a thick buſh of Roſemary in the Apple. Then caſt your Snow vpon the Roſemary & fill your platter therwith, and if you haue wafers, caſt ſome withall, and ſo ſerue them foorth.

TAke Gumma Dragagantis half an once, and ſtéep it in roſewater two daies, thē put therto a pound of Sugar beaten & finely ſerced, and beate them well together, ſo that it may be wrought like paſte, thē role it thin into two Cakes, then take a fewe Iordain almonds & blaunch them in colde water, then dry them with a faire Cloth, and ſtampe them in a morter very finelye, adding therto a little roſewater, beat finely alſo the whiteſt Sugar you can get and ſearce it. Then take Ginger, pare it and beat it very ſmall and ſerce it, then put in ſugar to the almonds & beat them togither very well, then take it out and work it at your pleaſure, then lay it euen vpon one of your cakes, and couer it with an other and when you put it in the molde, ſtrewe fine ginger both aboue and beneath, if you haue not great ſtore of Sugar, then take Rice and beat it ſmall and ſerce it, and put it into the Morter and beat them altogither.

TAke a quart of red wine or ſwéet wine, and v. or vj. well watriſhe Apples, pare them and cut them in peeces and caſt away the cores, then put the apples with ye wine into a pot and boyle thē on the fire till they be tender, and take a manchet lofe and cut it in thin peeces and caſt it into the pot, thē when the apples be tender, put to them a quarter of a pound of Sugar, but draw thē through a ſtrainer before, and alſo an oūce of Sinamon, halfe a quarter of an ounce of ginger, and boyle al theſe togither in a chafer or a pot, and then take them out again, and put thē into a faire baſon or in acharger, then make a dredge of ſinamon, ſugar and Ginger, but moſt of Sugar, and dreſſe your Pomages in faire diſhes, then caſt in your dredge and ſerue it out hot or colde.

TAke a quart of life Hony, and ſet it vpon the fire and when it ſeetheth ſcum it clean, and then put in a certaine of fine Biſkets well ſerced, and ſome pouder of Cloues, ſome Ginger, and powder of ſinamon, Annis ſéeds and ſome Sugar, and let all theſe be well ſtirred vpon the fire, til it be as thicke as you thinke needfull, and for the paſte for them take Flower as finelye dreſſed as may be, and a good peece of ſweet Butter, and woorke all theſe ſame well togither, and not knead it.

TAke and make a verye fine péece of paſte with yolkes of Egs and ſweete butter and ſugar: and driue your cakes very thin and fine, ſix or ſeauen, and put butter molten betweene euerye one of them, make your cakes little round ones, and let there be a good deale of Butter in the diſhe bottom, and then ſet them in the Ouen till they be baked inough, then ſtrew on ſugar vpon it and ſerue it out.

TAke wine and good Ale, and fill thē well togither and they will then bren, and this is good for Sewes or diſh meates, and all other meates that a man will haue brenning.

BLanch two pound of Almonds and bray them ſmall in a Morter, but put no Licour to thē of a good while, but bray them as ſmall as you can, and whē they be ſmall inough, caſt a little water to them into the Morter, then draw them through a Strainer as you can, then put it into a faire pot with a quarter of a pound of ſugar, and ſet it on the fire, but ſtir it well for burning, and put in a little Salt, but not too much, and when it boyleth take it from the fire, and put to it a good quantitie of Damaſke water or roſewater with an eye of ſaffron, but not too much, then take a faire Cloth of an elle long, and lay the butter vpon it, and let the cloth be held ſtrait, and draw vnder the ſame cloth with a Ladle, that the water may come clean from it, and thē draw it aboue in ye midſt of the cloth, and knit the corners of the cloth togither, and ſo hang it vp and let it dry, and then dreſſe it into diſhes, and print it as you doo butter, and plant it with kernels of Pomgranets, and ſo ſerue it foorth.

TAke blanched Almonds and bray them ſmal, then with faire water draw them through a ſtrainer, and make them not too thin nor too thick, and then put them into a pot with a quarter of a pound of ſugar and let them boile ouer the fire, and when they boyle take them from the fire, then take a manchet loaf and cut it in thin péeces, ſtéep it in a pinte of White wine, as Baſtard, Tire, or Maulmſie, then caſt it into Almond Milk and dreſſe it in fair diſhes, and ſo ſerue it foorth.

TAke ſix or ſeuen pound of Quinces, and two gallons and a halfe of water, and ſet your water on the fire till it be thorow warm, then put therto the whites of two Egs, ſhels and all, and all to ſtir it with a ſtick, and then let it ſtand vpon the fire till it caſt a great ſcum. Then take of the ſaid ſcum, and put therto fiue pound of Sugar, and let it ſtand till it be molten, and a little while after, and then take it from the fire, and let it run through a woollen cloth of Cotten, and then put in your Quinces clean pared and the cores clean taken out, and ſo ſet them vpon the fier the ſpace of an houre and a halfe, and then take them of the fier, and ſtrain them through a canuas cloth water and al, and then ſet them vpon the fire again & let them ſeethe the ſpace of two houres & a half, and all that time ſtir it with ſtickes with broade endes, and to know when it is inough, lay it vpon a box lid, and when it commeth vp cleane it is enough.

TAke Orenges and pare them very thin the red of the out ſides away and quarter them in four, and take away the white of the inſide, then ſéeth them in faire water ſoftlye for breaking, ofte change them in warm water til they be ſoft: as the yelownes dooth ſeeth away, ſo weareth away the bitternes, thē take them out of the water and lay them in a fair veſſell that the water may run away from them, then beate them ſmall with a ſpoone, and put to euery pound of Orenges one pound of ſugar, and half a pound of Roſewater, and boile them togither and box them.

TAke your Pilles and water them two nights and one day, and dry them clean againe, and boyle them with a ſoft fire the ſpace of one hower, then take them out to coole, and make your ſirrop half with roſewater and half with that liquor, & put double ſugar to your Orenges, and when your ſirup is halfe ſodden, then let your Orenges ſeethe one quarter of an houre more, then take out your Orenges & let the ſirop ſéeth vntill it rope, and when all is colde, then put your Orenges into ye ſirrop: the white of an Egge and Sugar beaten togither, will make it to candie.

FIrſt gather a great quantitye of Violet flowers and picke them cleane from the ſtalkes and ſet them on the fire, and put to them ſo much roſewater as you think good then let them boyle altogither vntill the colour be forth of them, then take thē of the fire and ſtraine them through a fine cloth, then put ſo much Sugar to them as you think good, then ſet it againe to the fire vntill it be ſomewhat thick, and put it into a violl glaſſe.

TAke ripe and choſen cherries, cut of half the ſtalks and put them in a frying pan ouer a ſoft fire, for euery pound of Cheries ſtrew vpon them a pound of good white ſugar in pouder, ſéeth them ſo till ye third part be waſted, when they are ſod put in a little Roſewater with a few cloues, and ſinamon beaten togither, then let them coole two or thrée houres, and then put them into your pots.

TAke the Quinces and quarter them, and cut out the Cores and pare them clean, and ſéeth them in faire water til they be very tender, then take them with roſewater and ſtrain them, and doo as is aforeſaid in euery thing.

FAire core your Quinces and ſéethe Licour vpon the fire, and put in the cores, and ſéeth them very well with two or three péeces of Quinces, and then put in your Quinces, and let them boyle very ſoftlye till they be tender, then take vp your quinces, and ſet them faire vpon a cloth, and let your Licour ſéethe a great while till it be ſomewhat high coloured of the Quinces, and then when the licour is colde, and the Quinces be colde, then put in your Quinces againe and ſo faire couer them. Theſe wil ſerue to bake or make tartes all the yéere.

FIrſt ſhaue your Orenges finely, and put them into water two dayes and two nights, changing your water three times a day then perboyle thē in thrée ſeuerall waters, thē take ſo much water as you think conuenient for ye quantity of your orenges thē put in for euery pound of Orenges, one pound & a half of ſugar into the water, and put in two whites of Egs & beat them altogither, then ſet them on ye fire in a braſſe veſſel, and when they boile, ſcum them very clean, and clenſe them through a Iellye bag, then ſet it on the fire & put in the orenges. Vſe walnuts in like manner, and vſe Lemmons & Pomecitrons in like ſort, but they muſt lye in water but one night.

TAke a Platter that is plaine in the bottom and lay Sugar in the bottom, then Cheries or any other fruit, and ſo betwéen euery row you lay, throw ſugar and ſet it vpon a pots head, and couer it with a diſh, and ſo let it boyle.