[ 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 in indifferent hot water to break them, & let them stand close cover’d in that hot water till a thin
skin will come off with scraping, all this while they will look yellow; then put them into another skillet of hot water, and let them stand covered until they turn to a perfect green, then take them out, weigh them, take their weight in sugar and something more, and so preserve them. Clarifie the sugar with the white of an egg, and some water.