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then puttThe cross in the double "t" here is very faded. to every pound of Apples 3 Quarters of a pint of faire
running water, & let it boile apace till it be halfe consumed,
then let it runne through a little Cotton Jelley bagg, then take
the full weight of it in double refined Sugar, wett your Sugar
pretty thinne with faire water, & let it boile till it be almost a
Candy, then putt your Apple liquour & 2 or 3 Slices of Orange
peeles, & one slice of Lemmon peele, and a little Ambar Gris &
Muske tyed up in a little piece of Tiffany, so let it boile not
too softly for boiling the cooler, then warme a little juice of Orange
& Lemmon together, & when it is halfe boyld, put it to it. You
must not putt to much juice for then it will not jelley. then set
some to coole in a Spoone, & when it is jelleyThere is some kind of swooping mark over "jelley" here. takeThere is a darker mark here over the word "take" it up &There are a lot of smudge marks in this area of the page.
haue ready in Glasses some pieces of preserved Oranges, & powre
the jelly hott upon them.

My Lady Greyes white Quinces.

A Fan: X
This attribution appears in the left hand margin and is in a different hand.
This recipe has been crossed out with two large "X"s.
Take 1lb. of Quinces & core them, & weigh them, & to every
pound take a great pound of fine Sugar, finely beaten, then
take an Earthen pott very well glased, & strew some of the Sugar
in the bottome, then pare your Quinces, & as you pare them fill
the Cores with Sugar, and set them into the pott, & strew Sugar
on them so doe till one rowe be filled, then spread a goodThere is some ink splatter here rowe
of Sugar, put another rowe of Quinces, & thenThere is more ink splatter here Sugar as many
as You please, & let Sugar be on the top. Cover them with
a Board, & a bladder and yellow waxe that no Ayre may
enter in, and set them in the Cellar. after you open them
sett them in a warme place: You need not open them till Lent.

47 How to dry Plums the Lady Mande=vills way.

A Fan X
This attribution appears in the left hand margin and is in a different hand.
After the Plumms be stoned take halfe the weight of them
in Sugar, & to a pound of Sugar put a quarter of a pint of water,
then

then melt the Sugar, and lay the Plumms one by one into it:
so boile them very softly for feare the Skinn should breake: boile
them but halfe enough at first, and so let them stand till the next day;
then boile them out right and when they are cold then lay them upon
a Sive, and let them not touch one another, & so set them into an Oven
when it is warme, till they be halfe dry, and if they feel clammy, then
dipp a Cloth in scalding hott water and wipe them: then sett them
into the Oven againe and dry them up for your use; Lay them with
Papers betweene let it not be white Paper, but a thinne browne Pa=This word is cut off here, and two dashes signal that the rest of the word picks up on the next line.
per, for that will Sucke in the Syrrope, & will keepe your Plums dry.

X 48 To dry more Plums in the same Syrrope

A Fan
This attribution appears in the left hand margin and is in a different hand.
Putt as many Plums as you can into the Syrrope & sett them
on the Fire, & if you find your Syrrope sharpe sprinkle a little
Sugar upon them, let them boile till they be tender, then take them
of, and the next day set them on againe, & so 3 dayes together, then
when they are cold, take them out, & lay them upon Glasses, when
they are half dry with a fine Ragg dipt in scalding hott water
wash them, & rubbe them dryThere is a smudge over the word "dry" here. with another Cloth, sett them in the
Stoue againe till they be thorough dry, then boxe them up for yo[...].
use. In this manner you may doe any kind of Plumms or Cherries

49 To mThere is a line that cuts through the title here. It continues diagonally downward a few lines. Looks like it may have been accidental.ake past of Oranges or Lemmons

A Fan X
This attribution appears in the left hand margin and is in a different hand.
Your OThe line cuts through this word hereranges or Lemmons being thinn pared, boile them in sixe
or SThe line cuts through this word hereeuen severall waters, untill the bitternes be out, & they be very
tender, cutt them in two, & take out the Kernells, then beat them
in a Morter with the pap of 2 pippins, then straine it all, & set it
on the Embers, then take to every pound 2 pound of Sugar, boile it to
a Candy, then take your Stuffe, and halfe a pint of the clearer juice
of Orange, boile it to what height you please or paste or Marmalade
when it is ready to take up squeese in a little Lemmon.