then ice it with a quarter of a pound of
double refined sugar, rose-water, and butter.

_Other Tart of Warden, Quinces, or Pears._

First bake them in a pot, then cut them in quarters, and coar them,
put them in a tart made according to this form, close it up, and
when it is baked, scrape on sugar.

_To make a Tart of Green Pease._

Take green pease and boil them tender, then pour them out into a
cullender, season them with saffron, salt, and put sugar to them and
some sweet butter, then close it up and bake it almost an hour, then
draw it forth of the oven and ice it, put in a little verjuyce, and
shake them well together, then scrape on sugar, and serve it in.

_To make a Tart of Hips._

Take hips, cut them, and take out the seeds very clean, then wash
them and season them with sugar, cinamon, and ginger, close the
tart, bake it, ice it, scrape on sugar, and serve it in.

_To make a Tart of Rice._

Boil the rice in milk or cream, being tender boil'd pour it into a
dish, & season it with nutmeg, ginger, cinamon, pepper, salt, sugar,
and the yolks of six eggs, put it in the tart with some juyce of
orange; close it up and bake it, being baked scrape on sugar, and so
serve it up.

_To make a tart of Medlers._

Take medlers that are rotten, strain them, and set them on a
chaffing dish of coals, season them with sugar, cinamon, and ginger,
put some yolks of eggs to them, let it boil a little, and lay it in
a cut tart; being baked scrape on sugar.

_To make a Cherry-Tart._

Take out the stones, and lay the cherries into the tart, with beaten
cinamon, ginger, and sugar, then close it up, bake it, and ice it;
then make a sirrup of muskedine, and damask water, and pour it into
the tart, scrape on sugar, and so serve it.

_To make a Strawberry-Tart._

Wash the strawberries, and put them into the Tart, season them with
cinamon, ginger, and a little red wine, then put on sugar, bake it
half an hour, ice it, scrape on sugar, and serve it.

_To make a Taffety-Tart._

First wet the paste with butter and cold water, roul it very thin,
then lay apples in the lays, and between every lay of apples, strew
some fine sugar, and some lemon-peel cut very small, you may also
put some fennil-seed to them; let them bake an hour or more, then
ice them with rose-water, sugar, and butter beaten together, and
wash them over with the same, strew more fine sugar on them, and put
them into the oven