The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

The time to preserve green Fruits.

GOseberries must be taken about Whitsuntide, as you see them in bigness, the long gooseberry will be sooner then the red, the white Wheat plum which is ever ripe in Wheat Harvest, must be taken in the midst of July, the Pear plumb in the midst of August, the Peach and Pippin about Bartholomew tide or a little before, the Grape in the first week of September. Note that to all your green fruits in general that you will preserve in sirrup, you you must take to every pound of fruit, a pound and two ounces of sugar, and a grain of musk; your plumb, pippin and peach will have three quarters of an hour boiling, or

rather more, and that very softly, keep the fruit as whole as you can; your grapes and gooseberries must boil half an hour something fast and they will be the fuller. Note also that to all your Conserves you take the full weight of su∣gar, then take two skillets of water, and when they are scalding hot, put the fruits first into one of them, and when that grows cold put them in the other, changing them till they be about to peel, then peel them, and afterwards settle them in the same water till they look green, then take them and put them into sugar sirrup, and so let them gently boil till they come to a jelly; let them stand therein a quarter of an hour, then put them into a pot and keep them.