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 a Goosberry Tart green, and clear as Crystal.

MAke the Coffins of your Tarts, and put powdered Sugar all over the bottom; then take your fair round Goos∣berries, and fill your Coffins with them, laying them in one by one: put Sugar on the top of them, so lay on another laying, then cover them with Sugar: let your lids be carved at the top, so close your Tarts, and give them a quick baking; so will they be green and clear: In the same manner must you bake Codlins, after you have made them green, by adding to them good store of Sugar, and cutting the lid on the top: By a contrary way, must you bake Cherries, or whatsoever you will have red, as Currans, Raspberries, Strawberries, Pippins or Quinces, &c. you must allow to them Sugar sufficient, as before, but bake them close without cutting the lids, and let them bake so∣berly, giving them soaking enough, and they will be red.