[Transcript for page 14]

they be tender then take them out and take a way
the skins and stones and break them to pulpe or pap take
their waith in suger and so order and so order them 
as you did your rasbres and Aprecoks befor mencined
If you would make cleare caks of any of thes you 
must take the cleare juce and the waith of suger 
equal to your juce and make them as before :::
To Preserve Aprecoks
You must scald them as befor mencined and take
your suger findly beaten as you take them out of the
skillet whear in they weare scalding you must have 
and other skillet redy and strow in the botom of it a 
lay of suger and lay them in one by one the water
that hangs as one them will be suficiant to make surope you shall not neede ade any more strow in all
the rest of your suger and set them over a soft fire 
till all the suger be melted then boyle them up as quicke as you can leas they doe lose their culer when you have boyled them well take a litell of your surope 
in a spone and let it stand till it be could and if it 
be Jelly so as to  come  cleune   cleaue  as  from the spone you may
take them ofe and put them in your pots or glases
To Make Aprecoke Chips
Take your Aprecoks and pare them and cut them
in the midell and then cut prety thick slices as large
as you can take them and the Juce that coms then
and way them and take the waith in good suger
wich is dubell refined as you are cuting them in slices take ofe the fine suger and strow over the slices