The accomplisht cook: or, The art & mystery of cookery

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, 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