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

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 again, being enough serve them hot or cold. _To make an Almond Tart._ Strain beaten almonds with cream, yolks of eggs, sugar, cinamon, and ginger, boil it thick, and fill your tart, being baked ice it. _To make a Damson Tart._ Boil them in wine, and strain them with cream, sugar, cinamon, and