ar_, into them, and lay
them into a Tart whole, and close them, then let them stand three
quarters of an hour in the Oven, and then make a Syrupe of _Muskadine_,
and _Damask water_ and _sugar_, and so serve it.

_To make fine Pippin Tarts_.

Quarter, pare, core, and stew your _Pippins_ in a Pipkin, upon
very hot embers, close covered, a whole day, for they must stew
softly, then put to them some whole _Cinamon_, six _Cloves_, and _sugar_
enough to make them sweet, and some _Rose-water_, and when they
are stewed enough, take them off the fire, and take all the Spice
from them, and break them small like _Marmalade_, having your
Coffins ready made, not above an inch deep, fill them with it, and
lay on a very thin cover of puffe paste, close and fit, so bake them,
serve them in cold, but you must take heed you doe not over-bake
them.

_To make a Tart of Butter and Eggs_.

Take the yolks of sixteene _Eggs_ well parted from the whites,
three quarters of a pound of _Butter_ well Clarified, and straine it
twice or thrice in a faire strainer, seasoned with _sugar_ and a little
_Rose water_, wherein _Spinage_ first a little boyled, hath been strained,
to make it green; be sure your paste be well made, and whole,
and so bake it up, and serve it.

* * * * *

_Of Goose-Berries_.

_To keep Goose-Berries_.

Take a handfull or two of the worser of your _Goose-Berries_, cut
off their stalks and heads, and boyle them all to pieces, in a pottell
of water, putting into the boyling thereof, halfe a quarter of
_sugar_, then take the liquor, straine it through a haire strainer, and
while it cooleth cut off the stalks and heads of the fairest
_Goose-Berries_, being very carefull you cut not the skin of them
above or below; put them into a gally pot, and pour the liquor in
after them.

_Purslaine_ must be used as you doe the _Goose-Berries_.

_The best way to Preserve Goose-Berries_.

Gather them with their stalks on, cut off their heads, and stone
them, then put them in scalding water, and let them stand therein
covered a quarter of an hour, then take their weight in _sugar_
finely beaten, and laying first a lay of _sugar_, then one of your
_Goose-Berries_, in your Preserving Skillet or pan, till all be in,
putting in for every pound of _Goose-Berries_, six spoonfulls of water,
set them on the embers till the _sugar_ be melted, then boyle them up
as fast as you can, till the Syrupe b