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

is ever ripe in Wheat harvest, must be taken in the midst of _July_, the pear plum in the midst of _August_, the peach and pippin about _Bartholomew-tide_, or a little before; the grape in the first week of _September_. Note that to all your green fruits in general that you will preserve in sirup, you must take to every pound of fruit, a pound and two ounces of sugar, and a grain of musk; your plum, pippin and peach will have three quarters of an hour boiling, or rather more, and that very softly, keep the fruit as whole as you can; your grapes and gooseberries must boil half an hour something fast and they will be the fuller. Note also, that to all your Conserves you take the full weight of sugar, then take two skillets of water, and when they are scalding hot put the fruits first into one of them and when that grows cold put them in the other, changing them till they be about to peel, then peel them, and afterwards settle them in the same water till they look green, then take them and put them into sugar sirrup, and so let them gently boil till they come to a jelly; let them stand therein a quarter of an hour, then put them into a pot and keep them. * * * * * * * * * SECTION XI. _To make all manner of made Dishes, with or without Paste._ _To make a Paste for a Pie._ Take to a gallon of flour a pound of butter, boil it in fair water, and make the paste up quick. _To make cool Butter Paste for Patty-Pans or Pasties._ Take to every peck of flour five pound of butter, the whites of six eggs, and work it well together with cold spring water; you must bestow a great deal of pains, and but little water, or you put out the millers eyes. This paste is good only for patty-pan and pasty. Sometimes for this paste put in but eight yolks of eggs, and but