[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.
_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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