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To Dry Aprococks
Boyle them a little higher then for preserving: then
set them in a warm stove three or 4 days then wash
them in hot water and Dry them with a cloth: and lay them upon glasses & sett in a stove & turn them Every day and
when they are near dry [searce] a little pint sugar on both sides when you turn them
To make Pastatia Creame
Take a pound of pataties & put them over night in cold water
peel them in the morning & beat them pritty small in a morter then take a quart of good creame & boyle it about
a quarter of an houre then put in your nutes and boyle them
till it is prettey well tasted of them when it is so put in y^e
yolkes of 6 or 8 Eggs then take care it curdles not [curd]
let it stand on y^e fire until it be prittey well for thicknes
keep it sturing till it be prettey coole then season it to your taste with orange flower water and sugar and eat it when it is cold
To Pickle Colleyflowers
Take the largest and whites colleyflowers & broke
and put them into fine spring water and lett them lie for an houre or 2 then boyle salt and water till it will
poure on your brine and lett it seald a night y^e next day
take tem out and let them stand to drain then take white
wine vinegar and put them in with some mace and a little
white peper & cloves and nutmegg
To make [Browne Sawed] for Severall Sorts of meate: as a brest of mutton Ducks Turkeys or what else you please
Take 3 or 4 turnups acording as the are in greatnes &
cut them into dice frie them till the be brown in Bacon fatt then
take a little becon fatt & put a little flower and a spoonfull of or two
of vinegar they must be sturd very well togetther then put in
an onyon minced very small stur it when they are all very well
sturd together you must have a great care that you doe not burn
your onyons then put some good borth to them and a bunc of
sweet harbs boyle them a little togetther & make use of them
it itt as you please