[ 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.