Part 48 (2/2)

Take pleasant pears, slice them into thin slices, and put to them half as much sugar as they weigh, then mince some candied citron and candied orange small, mix it with the pears, and lay them on a bottom of cold b.u.t.ter paste in a patty-pan with some fine beaten cinamon, lay on the sugar and close it up, bake it, being baked, ice it with rose-water, fine sugar, and b.u.t.ter.

_For the several Colours of Tarts._

If to have them yellow, preserved quinces, apric.o.c.ks, necturnes, and melacattons, boil them up in white-wine with sugar, and strain them.

Otherways, strained yolks of eggs and cream.

For green tarts take green quodlings, green preserved apric.o.c.ks, green preserved plums, green grapes, and green gooseberries.

For red tarts, quinces, pippins, cherries, rasberries, barberries, red currans, red gooseberries, damsins.

For black tarts, prunes, and many other berries preserved.

For white tarts, whites of eggs and cream.

Of all manner of tart-stuff strained, that carries his colour black, as prunes, damsons, _&c._ For lard of set Tarts dishes, or patty-pans.

_Tart stuff of damsons._

Take a postle of damsons and good ripe apples, being pared and cut into quarters, put them into an earthen pot with a little whole cinamon, slic't ginger, and sugar, bake them and being cold strain them with some rose-water, and boil the stuff thick, _&c._

_Other Tart stuff that carries its colour black._

Take three pound of prunes, and eight fair pippins par'd and cor'd, stew them together with some claret wine, some whole cinamon, slic't ginger, a sprig of rosemary, sugar, and a clove or two, being well stew'd and cold, strain them with rose-water, and sugar.

_To make other black Tart Stuff._

Take twelve pound of prunes, and sixteen pound of raisins, wash them clean, and stew them in a pot with water, boil them till they be very tender, and then strain them through a course strainer; season it with beaten ginger and sugar, and give it a warm on the fire.

_Yellow Tart Stuff._

Take twelve yolks of eggs, beat them with a quart of cream, and bake them in a soft oven; being baked strain them with some fine sugar, rose-water, musk, ambergriese, and a little sack, or in place of baking, boil the cream and eggs.

_White Tart-Stuff._

Make the white tart stuff with cream, in all points as the yellow, and the same seasoning.

_Green Tart-Stuff._

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