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.

* * * * *




_Of Goose-Berries_.


_To keep Goose-Berries_.

Take a handfull or two of the worser of your _Goose-Berries_, cut
off their stalks and heads, and boyle them all to pieces, in a pottell