The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

For to make a composte of Apples.

Take some Pippins, and pare them very smooth, and without spots; if they are big, cut them into four quarters, if they are small, cut them into halfes, and take out the seeds, and all other superfluities; as you pare them throw them in water; and after they are all in, put the water and apples in a panne, with some sugar, to the proportion of a quartern and a half to eight great apples, and a little cinamon; instead of which in winter, when the apples have less juice, you may put one glass of white wine; boyl all until the apples be soft under your fingers; then take them out peece by peece, and press them between

two spoones, and set them on a plate, then straine your sirrup through a napkin folded in two; after it is strained, put it in the pan againe, for to make a gelee of it, which you shall know to be sod, if you take some with a small spoone, and that the drops doe fall like small peeces of ice; then take it off from the fire, and when it is halfe cold, put it over your apples, that are set on the plate.