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A Table

1.	To make Harts hore Gellie	41.	To pre^serue cherries white
2.	To make China broth or Gelly	42.	To preserue cherries red
3.	To make second pottage	43.	To preserue Quinces white
4.	To make a fine Northfolk Dumplin	44.	To preserue Quinces Red
5.	To make a Tansey	45.	To make red marmeled of Quinces
6.	To make a dish Custard	46.	To make white marmeled of Quinces
7.	To make dyet bread	47.	To make marmelade of orenges
8.	To make puff past	48.	To preserue plumes and other
			greene fruit
9.	To make little fryed puddings	49.	To make greene fruit past
10.	To make Hoggs puddings white	50.	To preserue Apricockes, peaches
			and peare plumes
11.	To make bloudings	51.	To dry apricockes, peares & plumms
12.	To make cordiall conserues	52.	To dry them naturall
13.	To make cordiall cakes	53	To make paste of orenges & lemons
14.	To make conserue of red Roses	54.	To Candy the Cleare rock Candy
15.	An other way	55	To Candy Ringo rootes
16.	To make conserue of Berberies	56	To Candy Suckets
17.	An other approued way of the same.	57	To Candy the spanish Candy
18.	To keepe Berberies like preserued	58	To Candy all sorts of uarieties
	ones all the yeare
19.	To keepe Berberies setting out	59.	To preserue Damsons
	of dishes	60.	The best way to preserue all manner
20.	To Candy flowers for sallets		of fruit, dry or wett And first
21.	To keepe Cowcombers all the yeare		cleare Cakes of Gooseberries or
22.	To keepe Gooseberries all the yeare		other plumes.
23.	To make Cakes.	61.	To preserue pome citrons. My Lady
24.	To make Almond Butter.		Hayes fashion
25.	To make marchpain
26.	To make Conceits of to print with
	moulds
~~27.~~	~~To make Consaits to print~~
27.	To make Italian Biskets
28.	To make prime Biskets
29.	To make Collops of postelyke bacon
30.	To make Eggs to your Collops
31.	To make Diastoma.
32.	To mak Italian Chips
33.	To make Jumbolle
34.	To make macaroones
35.	To make macaroones
36.	To make puff paste
37.	To make marrow pudding
38.	To ~~make~~ refine suger
39.	To boile suger to cast into moulds
40.	To preserue Gooseberries

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