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

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 place of baking, boil the cream and eggs. _White Tart-Stuff._ Make the white tart stuff with cream, in all points as the yellow, and the same seasoning. _Green Tart-Stuff._ Take spinage boil'd, green peese, green apricocks, green plums quodled, peaches quodled, green necturnes quodled, gooseberries quodled, green sorrel, and the juyce of green wheat. _To bake Apricocks green._ Take young green apricocks, so tender that you may thrust a pin through the stone, scald them and scrape the out side, of putting them in water as you peel them till your tart be ready, then dry them and fill the tart with them, and lay on good store of fine sugar, close it up and bake it, ice it, scrape on sugar, and serve it up. _To bake Mellacattons._ Take and wipe them clean, and put them in a pie made scollop ways, or in some other pretty work, fill the pie, and put them in whole with weight for weight in refined sugar, close it up and bake it, being baked ice it. Sometimes for change you may add to them some chips or bits of whole cinamon, a few whole cloves, and slic't ginger. _To preserve Apricocks, or any Plums green._ Take apricocks when they are so young and green, that you may put a needle through stone and all, but all other plums may be taken green, and at the highest growth, then put them