Take medlers that are rotten, strain them, and set them on a chaffing dish of coals, season them with sugar, cinamon, and ginger, put some yolks of eggs to them, let it boil a little, and lay it in a cut tart; being baked sc.r.a.pe on sugar.
_To make a Cherry-Tart._
Take out the stones, and lay the cherries into the tart, with beaten cinamon, ginger, and sugar, then close it up, bake it, and ice it; then make a sirrup of muskedine, and damask water, and pour it into the tart, sc.r.a.pe on sugar, and so serve it.
_To make a Strawberry-Tart._
Wash the strawberries, and put them into the Tart, season them with cinamon, ginger, and a little red wine, then put on sugar, bake it half an hour, ice it, sc.r.a.pe on sugar, and serve it.
_To make a Taffety-Tart._
First wet the paste with b.u.t.ter and cold water, roul it very thin, then lay apples in the lays, and between every lay of apples, strew some fine sugar, and some lemon-peel cut very small, you may also put some fennil-seed to them; let them bake an hour or more, then ice them with rose-water, sugar, and b.u.t.ter beaten together, and wash them over with the same, strew more fine sugar on them, and put them into the oven again, being enough serve them hot or cold.
_To make an Almond Tart._
Strain beaten almonds with cream, yolks of eggs, sugar, cinamon, and ginger, boil it thick, and fill your tart, being baked ice it.
_To make a Damson Tart._
Boil them in wine, and strain them with cream, sugar, cinamon, and ginger, boil it thick, and fill your tart.
_To make a Spinage Tart of three colours, green, yellow, and white._
Take two handfuls of young tender spinage, wash it and put it into a skillet of boiling liquor; being tender boil"d have a quart of cream boil"d with some whole cinamon, quarterd nutmeg, and a grain of musk; then strain the cream, twelve yolks of eggs, and the boil"d spinage into a dish, with some rose-water, a little sack, and some fine sugar, boil it over a chaffing dish of coals, and stir it that it curd not, keep it till the tart be dried in the oven, and dish it in the form of three colours, green, white, and yellow.
_To make Cream Tarts._
Thicken cream with muskefied bisket bread, and serve it in a dish, stick wafers round about it, and slices of preserved citron, and in the middle a preserved orange with biskets, the garnish of the dish being of puff paste.
Or you may boil quinces, wardens, pares, and pippins in slices or quarters, and strain them into cream, as also these fruits, melacattons, necturnes, apric.o.c.ks, peaches, plumbs, or cherries, and make your tart of these forms.
_To make a French Tart._
Take a pound of almonds, blanch and beat them into fine paste in a stone mortar, with rose-water, then beat the white breast of a cold roast turkey, being minced, and beat with it a pound of lard minc"t, with the marrow of four bones, and a pound of b.u.t.ter, the juyce of three lemons, two pounds of hard sugar, being fine beaten, slice a whole green piece of citron in small slices, a quarter of a pound of pistaches, and the yolks of eight or ten eggs, mingle all together, then make a paste for it with cold b.u.t.ter, two or three eggs, and cold water.
_To make a Quodling Pie._
Take green quodlings and quodle them, peel them and put them again into the same water, cover them close, and let them simmer on embers till they be very green, then take them up and let them drain, pick out the noses, and leave them on the stalks, then put them in a pie, and put to them fine sugar, whole cinamon, slic"t ginger, a little musk, and rose-water, close them up with a cut cover, and as soon as it boils up in the oven, draw it, and ice it with rose-water, b.u.t.ter, and sugar.
Or you may preserve them and bake them in a dish with paste, tart, or patty-pan.
_To make a Dish in the Italian Fashion._
Take pleasant pears, slice them into thin slices, and put to them half as much sugar as they weigh, then mince some candied citron and candied orange small, mix it with the pears, and lay them on a bottom of cold b.u.t.ter paste in a patty-pan with some fine beaten cinamon, lay on the sugar and close it up, bake it, being baked, ice it with rose-water, fine sugar, and b.u.t.ter.
_For the several Colours of Tarts._
If to have them yellow, preserved quinces, apric.o.c.ks, necturnes, and melacattons, boil them up in white-wine with sugar, and strain them.
Otherways, strained yolks of eggs and cream.
For green tarts take green quodlings, green preserved apric.o.c.ks, green preserved plums, green grapes, and green gooseberries.
For red tarts, quinces, pippins, cherries, rasberries, barberries, red currans, red gooseberries, damsins.
For black tarts, prunes, and many other berries preserved.
For white tarts, whites of eggs and cream.
Of all manner of tart-stuff strained, that carries his colour black, as prunes, damsons, _&c._ For lard of set Tarts dishes, or patty-pans.
_Tart stuff of damsons._
Take a postle of damsons and good ripe apples, being pared and cut into quarters, put them into an earthen pot with a little whole cinamon, slic"t ginger, and sugar, bake them and being cold strain them with some rose-water, and boil the stuff thick, _&c._
_Other Tart stuff that carries its colour black._
Take three pound of prunes, and eight fair pippins par"d and cor"d, stew them together with some claret wine, some whole cinamon, slic"t ginger, a sprig of rosemary, sugar, and a clove or two, being well stew"d and cold, strain them with rose-water, and sugar.
_To make other black Tart Stuff._
Take twelve pound of prunes, and sixteen pound of raisins, wash them clean, and stew them in a pot with water, boil them till they be very tender, and then strain them through a course strainer; season it with beaten ginger and sugar, and give it a warm on the fire.
_Yellow Tart Stuff._
Take twelve yolks of eggs, beat them with a quart of cream, and bake them in a soft oven; being baked strain them with some fine sugar, rose-water, musk, ambergriese, and a little sack, or in place of baking, boil the cream and eggs.
_White Tart-Stuff._
Make the white tart stuff with cream, in all points as the yellow, and the same seasoning.
_Green Tart-Stuff._