To Preserve Bullasses as green as grasse.

Take your Bullasses, as new gathered as you can, wipe them with a cloath, and prick them with a knife, and quaddle them in two waters, close covered, then take a pound of Clarified sugar, and a pint of Apple water, boyle them well together (keeping them well scummed) unto a Syrupe, and when your Bullases are well dript from the water, put them into the Syrupe, and warm them three or four times at the least, at the last warming take them up, and set them a dropping from the Syrupe, and boyle the Syrupe a little by it selfe, till it come to a jelly, and then between hot and cold put them up to keep for all the year.

To Preserve Pares, Pare-Plums, Plums.

First take two pound and a halfe of fine sugar, and beat it small, and put it into a pretty brasse pot, with twenty spoonfulls of Rose-water, and when it boyleth skim it clean, then take it off the fire, and let it stand while it be almost cold, then take two pound of Pare-plums, and wipe them upon a faire cloath, and put them into your Syrupe when it is almost cold, and so set them upon the fire againe, and let them boyle as softly as you can, for when they are boyled enough, the kernels will be yellow, then take them up, but let your Syrupe boyle till it be thick; then put your Plums upon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stand in the vessell all night, and in the morning put them into your pot or glasse, and cover them close.

* * * * *

Of Medlers.

To Preserve Medlers.

Take the fairest Medlers you can get, but let them not be too ripe, then set on faire water on the fire, and when it boyleth put in your Medlers, and let them boyle till they be somewhat soft, then while they are hot pill them, cut off their crowns, and take out their stones, then take to every pound of Medlers, three quarters of a pound of sugar, and a quarter of a pint of Rose water, seeth your Syrupe, scumming it clean, then put in your Medlers one by one, the stalks downward, when your Syrupe is somewhat coole then set them on the fire againe, let them boyle softly till the Syrupe be enough, then put in a few Cloves and a little Cinamon, and so putting them up in pots reserve them for your use.

[Illustration:  Medlers]

To make a Tart of Medlers.

Take Medlers that be rotten, and stamp them, and set them upon a chafin dish with coales, and beat in two yolks of Eggs, boyling till it be somewhat thick, then season it with Sugar, Cinamon, and Ginger, and lay it in paste.

* * * * *

Of Cucumbers.

How to keep Cucumbers.

Take a kettle big enough for your use, halfe full of water, make it brackish with salt, boyle therein ten or twenty Cucumbers, cut in halves, then take the raw Cucumbers, being somewhat little, and put them into the vessell wherein you will keep them, and when your liquor is cold straine so much of it into them, as may keep the Cucumbers alwayes covered.