crape on sugar.

_To make a Pippin Pye._

Take thirty good large pippins, pare them very thin, and make the
Pye, then put in the pippins, thirty cloves, a quarter of an ounce
of whole cinamon, and as much pared and slic't, a quarter of a pound
of orangado, as much of lemon in sucket, and a pound & half of
refined sugar, close it up and bake it, it will ask four hours
baking, then ice it with butter, sugar, and rose-water.

_To make a Pippin Tart according to this form._

Take fair pippins and pare them, then cut them in quarters, core
them and stew them, in claret-wine, whole cinamon, and slic't
ginger; stew them half an hour, then put them into a dish, and break
them not, when they are cold, lay them one by one into the tart,
then lay on some green cittern minced small, candied orange or
coriander, put on sugar and close it up, bake it, and ice it, then
scrape on sugar and serve it.

_To make a Pippin Tart, either in Tart, Patty-Pan, or Dish._

Take ten fair pippins, preserve them in white wine, sugar, whole
cinamon, slic't ginger, and eight or ten cloves, being finely
preserved and well coloured, lay them on a cut tart of short paste;
or in place of preserving you may bake them between two dishes in
the oven for the foresaid use.

_A made Dish of Pippins._

Take pippins, pare and slice them, then boil them in claret-wine in
a pipkin, or between two dishes with some sugar, and beaten cinamon,
when 'tis boiled good and thick, mash it like marmalade, and put in
a dish of puff paste or short paste; acording to this form with a
cut cover, and being baked ice it.

_To preserve Pippins in slices._

Make pippins and slice them round with the coars or kernels in, as
thick as a half crown piece, and some lemon-peel amongst them in
slices, or else cut like small lard, or orange peel first boil'd and
cut in the same manner; then make the syrup weight for weight, and
being clarified and scummed clean, put in the pipins and boil them
up quick; to a pound of sugar put a pint of fair water, or a pint of
white-wine or claret, and make them of two colours.

_To make a Warden or a Pear Tart quartered._

Take twenty good wardens, pare them, and cut them in a tart, and put
to them two pound of refined sugar, twenty whole cloves, a quarter
of an ounce of cinamon broke into little bits, and three races of
ginger pared and slic't thin; then close up the tart and bake it, it
will ask five hours baking,