much of fair water, boil up the sugar and liquor, and make the sirrup, scum it, and put in the raspass, stir them into the sirrup, and boil them not too much; being preserved take them up, and boil the sirrup by it self, not too long, it will keep the colour; being cold, pot them and keep them. Thus you may also preserve strawberries.
[ The time to preserve Green Fruits. ]
Gooseberries must be taken about Whitsuntide, as you see them in bigness, the long gooseberry will be sooner than the red; the white wheat plum, which 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.