To make a Tart of Butter and Eggs.

Take the yolks of sixteene Eggs well parted from the whites, three quarters of a pound of Butter well Clarified, and straine it twice or thrice in a faire strainer, seasoned with sugar and a little Rose water, wherein Spinage first a little boyled, hath been strained, to make it green; be sure your paste be well made, and whole, and so bake it up, and serve it.

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Of Goose-Berries.

To keep Goose-Berries.

Take a handfull or two of the worser of your Goose-Berries, cut off their stalks and heads, and boyle them all to pieces, in a pottell of water, putting into the boyling thereof, halfe a quarter of sugar, then take the liquor, straine it through a haire strainer, and while it cooleth cut off the stalks and heads of the fairest Goose-Berries, being very carefull you cut not the skin of them above or below; put them into a gally pot, and pour the liquor in after them.

Purslaine must be used as you doe the Goose-Berries.

The best way to Preserve Goose-Berries.

Gather them with their stalks on, cut off their heads, and stone them, then put them in scalding water, and let them stand therein covered a quarter of an hour, then take their weight in sugar finely beaten, and laying first a lay of sugar, then one of your Goose-Berries, in your Preserving Skillet or pan, till all be in, putting in for every pound of Goose-Berries, six spoonfulls of water, set them on the embers till the sugar be melted, then boyle them up as fast as you can, till the Syrupe be thick enough, and cold, and then put them up.  This way serves also for Respasses and Mulberries.

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Of Plums.

The best way to dry Plums.

Take your Plums when they are full growne, with the stalks on them, but yet green, split them on the one side, and put them in hot water, but not too hot, and so let them stand three or four hours, then to a spoonfull of them, take three quarters of a pound of sugar, beaten very fine, and eight spoonfulls of water to every pound, and set them on hot embers till the sugar be melted, and after that boyle them till they be very tender, letting them stand in that Syrupe three dayes to plump them; then take them out, wash the Syrupe from them with warm water, and wipe them with a fine linnen cloath, very dry, and lay them on plates, and set them to dry in a Stove, for if you dry them in an Oven, they will be tough.

To Preserve Damsons.

Take Damsons before they be full ripe, but new gathered off the Tree, allow to every pound of them a pound of sugar, put a little Rose-water to them, and set them in the bottome of your pan, one by one, boyle them with a soft fire, and as they seeth strew your sugar upon them, and let them boyle till the Syrupe be thick enough, then while the Syrupe is yet warme, take the Plums out, and put them in a gally pot, Syrupe and all.