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_.


[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_