Take three quarters of a pound of Sugar, and a pound of Cherries, their stalks and stones taken from them, then put a spoonfull of clean water in the Skillet, and so lay a lay of Cherries and another of Sugar, till your quantity be out, then set them on the fire, and boyle them as fast as conveniently you can, now and then shaking them about the Skillet, for fear of burning, and when you think they are enough, and clear, then take them off the fire, and let them stand till they be halfe cold, then take them out as clear from the Syrupe as you can, and lay them one by one upon sheets of glasse, setting them either abroad in the sunne, or in a window where the sunne may continually be upon them.  If they dry not so fast as you would have them, then in the turning scrape some loafe Sugar finely upon them, but add no greater heat then the sunne will afford, which will be sufficient if they be well tended, and let no dew fall on them by any means, but in the evening set them in some warm Cupboard.

How to Preserve Cherries.

Take the Cherries when they be new gathered off the Tree, being full ripe, put them to the bottome of your Preserving pan, weighing to every pound of Cherries, one pound of sugar, then throw some of the sugar upon the Cherries, and set them on a very quick fire, and as they boyle throw on the rest of the sugar, till the Syrupe be thick enough, then take them out, and put them in a gally pot while they are warm; you may if you will, put two or three spoonfulls of Rose-water to them: 

To make all manner of Fruit Tarts.

You must boyle your Fruit, whether it be Apple, Cherry, Peach, Damson, Peare, Mulberry, or Codling, in faire water, and when they be boyled enough, put them into a bowle, and bruise them with a ladle, and when they be cold straine them, and put in red wine, or Clarret wine, and so season it with sugar, cinamon, and ginger.

[Illustration:  Cherries]

To make a close Tart of Cherries.

Take out the stones, and lay them as whole as you can in a Charger, and put Mustard, Cinamon, and Sugar, into them, and lay them into a Tart whole, and close them, then let them stand three quarters of an hour in the Oven, and then make a Syrupe of Muskadine, and Damask water and sugar, and so serve it.

To make fine Pippin Tarts.

Quarter, pare, core, and stew your Pippins in a Pipkin, upon very hot embers, close covered, a whole day, for they must stew softly, then put to them some whole Cinamon, six Cloves, and sugar enough to make them sweet, and some Rose-water, and when they are stewed enough, take them off the fire, and take all the Spice from them, and break them small like Marmalade, having your Coffins ready made, not above an inch deep, fill them with it, and lay on a very thin cover of puffe paste, close and fit, so bake them, serve them in cold, but you must take heed you doe not over-bake them.