Take out the stones, and lay them as whole as you can in a Charger, and put Mustard, Cinamon, and Sugar, into them, and lay them into a Tart whole, and close them, then let them stand three quarters of an hour in the Oven, and then make a Syrupe of Muskadine, and Damask water and sugar, and so serve it.
To make fine Pippin Tarts.
Quarter, pare, core, and stew your Pippins in a Pipkin, upon very hot embers, close covered, a whole day, for they must stew softly, then put to them some whole Cinamon, six Cloves, and sugar enough to make them sweet, and some Rose-water, and when they are stewed enough, take them off the fire, and take all the Spice from them, and break them small like Marmalade, having your Coffins ready made, not above an inch deep, fill them with it, and lay on a very thin cover of puffe paste, close and fit, so bake them, serve them in cold, but you must take heed you doe not over-bake them.
To make a Tart of Butter and Eggs.
Take the yolks of sixteene Eggs well parted from the whites, three quarters of a pound of Butter well Clarified, and straine it twice or thrice in a faire strainer, seasoned with sugar and a little Rose water, wherein Spinage first a little boyled, hath been strained, to make it green; be sure your paste be well made, and whole, and so bake it up, and serve it.
Of Goose-Berries.
To keep Goose-Berries.
Take a handfull or two of the worser of your Goose-Berries, cut off their stalks and heads, and boyle them all to pieces, in a pottell of water, putting into the boyling thereof, halfe a quarter of sugar, then take the liquor, straine it through a haire strainer, and while it cooleth cut off the stalks and heads of the fairest Goose-Berries, being very carefull you cut not the skin of them above or below; put them into a gally pot, and pour the liquor in after them.
Purslaine must be used as you doe the Goose-Berries.