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Page 119

Mix them well and make little pasty's, fry them in hoggs Lard to make them look brown, Serve them__.__
Pippin Tarts. 
Take 2 Small Oranges pare them thin and boile them In water, till they be tender, then Shread them Small, And pare 20 pippins Quarter and Core them, and put So much water as will cover them, boile them till they are tender, and put in them halfe a pound of fine Sugar, with Orange peel that is Shread, and the juice, Let them cool and make open tarts, put it in a Set it in a moderate Oven.__.__.__
To Stew Pippins for Taffity Tarts
Pare Core Quarter them, put them in the Stew pan with a Glass or 2 of Sack, a little rose water, Cloves and Mace Nut=megg, and Cinamon, Stew them as Soft as pap, if you will Colour them take 2 peny worth of Coochaneel In a little rose water, in a fine Rag, put in a little Alom To Set the colours, and that will collour them red, then Take 2 peny worth of Saffron steeped as before, that Will colour them Yellow, for green the juice of Spinage And some theur naturall colour, make putt past and Bake them not too much.__.__.__
Orange Tarts.
Take right Civill Oranges, take a little of the outside Rind of and cut them in halves, Squeeze of the Juice In a Chena dish, throw the peel into water, Shifting the Water twice a day, for 2 days: then have ready a Skillet Of Water, which must boile before you put your Oranges In, boile them in 2 waters and when they are tender, Take them out and dry them in a Cloth, and beat it in a Marble or Stone Morter till it is very fine, then take The weight in double refind Sugar, boile it to a Sirrup, Scum it before you put in your pulph, then boile it Altogether till it look clear, and when its ready let it Stand till its cold, then have ready puff past, in patty pans, Put your Oranges and just before you set them in the Oven, make a hole on the top, put in the juice, bake Them in a Quick Oven.__.__.__

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Mix them well and make little pasty's, fry them in hoggs Lard to make them look brown, Serve them__.__ Pippin Tarts. Take 2 Small Oranges pare them thin and boile them In water, till they be tender, then Shread them Small, And pare 20 pippins Quarter and Core them, and put So much water as will cover them, boile them till they are tender, and put in them halfe a pound of fine Sugar, with Orange peel that is Shread, and the juice, Let them cool and make open tarts, put it in a Set it in a moderate Oven.__.__.__ To Stew Pippins for Taffity Tarts Pare Core Quarter them, put them in the Stew pan with a Glass or 2 of Sack, a little rose water, Cloves and Mace Nut=megg, and Cinamon, Stew them as Soft as pap, if you will Colour them take 2 peny worth of Coochaneel In a little rose water, in a fine Rag, put in a little Alom To Set the colours, and that will collour them red, then Take 2 peny worth of Saffron steeped as before, that Will colour them Yellow, for green the juice of Spinage And some theur naturall colour, make putt past and Bake them not too much.__.__.__ Orange Tarts. Take right Civill Oranges, take a little of the outside Rind of and cut them in halves, Squeeze of the Juice In a Chena dish, throw the peel into water, Shifting the Water twice a day, for 2 days: then have ready a Skillet Of Water, which must boile before you put your Oranges In, boile them in 2 waters and when they are tender, Take them out and dry them in a Cloth, and beat it in a Marble or Stone Morter till it is very fine, then take The weight in double refind Sugar, boile it to a Sirrup, Scum it before you put in your pulph, then boile it Altogether till it look clear, and when its ready let it Stand till its cold, then have ready puff past, in patty pans, Put your Oranges and just before you set them in the Oven, make a hole on the top, put in the juice, bake Them in a Quick Oven.__.__.__