leaf 43 verso – leaf 44 recto

stew them quick when they are clere
they are enof squise on some Iuyce of
lemon and dish them vp with fine carue
[d]

sippets and stick smoth suger almonds
and peces of canded oringe and lemon
pele and canded cittorn pour on the
syrrip and then strew on some smoth
carrayways on them and on the breds
of the dish and some suger if you wou
[ld]

haue them red put in a slice of preseru
[ed]

quins and keep them close couered and
stew them ouer a gentell fire 
To make selebu^bbbe
Take 2 quarts of cream in and sweete
[n]

it and put it in to a bason and squise
in to lemons in to it and on of the pils
put in a quarter of a pint of sack and
put in one drop of oring flower water
take out the lemon whip it with a clea
[r]

whiske and put it in your glasses halfe
this will fill seauen 

44
To dry cherrys
Take :13: pound of cherrys and :2: pound
of suger and wet it with a qurter of a
pint of water stone your cherrys and
boyle them tell they are clere then set
them by all night then draine them out
and lay them vpon sefes and set them
in an ouen to dry that is hot eneof for
whit
dratein
bread 
To dry pears or aples
Take them at michaelmas and prick
them full of holes and bake them in a pan
then take them out and pres them flat
and lay them vpon a sefe and if the top
be brown dip them in the sirrop and lay
them one by on in a sefe and set them in
the ouen to drye 
To keep goosberrys all the year
Take the goosberrys when they are at
the full growth but not ripe and put them
in to gllas bottles with a wide mouthe fill
the bottles and cork them put them in a ketle
of water to scald in the bottles hard corked
downe and when they looke white they are
eneof then set them in your seller when they
are quite cold put some rosin about the corkes