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

them up and let them drain, pick out the noses, and leave them on the stalks, then put them in a pie, and put to them fine sugar, whole cinamon, slic't ginger, a little musk, and rose-water, close them up with a cut cover, 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,