and as soon as
it boils up in the oven, draw it, and ice it with rose-water,
butter, and sugar.

Or you may preserve them and bake them in a dish with paste, tart,
or patty-pan.

_To make a Dish in the Italian Fashion._

Take pleasant pears, slice them into thin slices, and put to them
half as much sugar as they weigh, then mince some candied citron and
candied orange small, mix it with the pears, and lay them on a
bottom of cold butter paste in a patty-pan with some fine beaten
cinamon, lay on the sugar and close it up, bake it, being baked, ice
it with rose-water, fine sugar, and butter.

_For the several Colours of Tarts._

If to have them yellow, preserved quinces, apricocks, necturnes, and
melacattons, boil them up in white-wine with sugar, and strain them.

Otherways, strained yolks of eggs and cream.

For green tarts take green quodlings, green preserved apricocks,
green preserved plums, green grapes, and green gooseberries.

For red tarts, quinces, pippins, cherries, rasberries, barberries,
red currans, red gooseberries, damsins.

For black tarts, prunes, and many other berries preserved.

For white tarts, whites of eggs and cream.

Of all manner of tart-stuff strained, that carries his colour black,
as prunes, damsons, _&c._ For lard of set Tarts dishes, or
patty-pans.

_Tart stuff of damsons._

Take a postle of damsons and good ripe apples, being pared and cut
into quarters, put them into an earthen pot with a little whole
cinamon, slic't ginger, and sugar, bake them and being cold strain
them with some rose-water, and boil the stuff thick, _&c._

_Other Tart stuff that carries its colour black._

Take three pound of prunes, and eight fair pippins par'd and cor'd,
stew them together with some claret wine, some whole cinamon, slic't
ginger, a sprig of rosemary, sugar, and a clove or two, being well
stew'd and cold, strain them with rose-water, and sugar.

_To make other black Tart Stuff._

Take twelve pound of prunes, and sixteen pound of raisins, wash them
clean, and stew them in a pot with water, boil them till they be
very tender, and then strain them through a course strainer; season
it with beaten ginger and sugar, and give it a warm on the fire.

_Yellow Tart Stuff._

Take twelve yolks of eggs, beat them with a quart of cream, and bake
them in a soft oven; being baked strain them with some fine sugar,
rose-water, musk, ambergriese, and a little sack, or in