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_.
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