The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To make Tarts of the Jelly of Pippins.

FOr making of your Jelly of Pippins, you must take of your fairest Apples, pared, quartered, and cored, for every pound of them, take three quarters of a pound of fine Sugar, put them into a stew-pan, and almost cover them with clear Spring-water, put to them three or four sticks of Cinamon, cover your pan very close with a lid, set them upon Charcoals, and let them boyl up softly, until they come to a colour; see that your fire be not too fierce, and stir them sometimes that they do not burn; when they are enough, they will look as red as Rubie, and clear as Crystal; then take them off the fire, and put them in a dish; when they are cold, you may fill them into Coffins dryed, like Hearts or Diamonds: and stick them with Orangado and Cittern, and serve them up as a dish, or garnish other rich Tarts or Baked meats with them: you may also put them on thin sheets of rich Paste, and make them little in the manner of Taffatie-Tarts.