[Transcript for page 5]

A Recait To dry cherys
Take a dosen pound of kight kentish cherys and stone the[?m?] [note: edge damage]
take to every pound of chereys a quartern of suger and to 
every pound of suger a pint of water or sume what betar
make your surope and put in your cherys and let them 
boyle very quick til they be tender let them stand in your 
preserving pan all night or in a silver bason close covered all night then lay them out upon sives put them in 
to and oven that is litell more then worme when they 
begin to dry turne them and put them one dry sives 
when [?th?]ey are halfe dry take them and wash them
in hot waters one by one and wipe them one by one in
dry cloths and lay them one sives till they be dry fit
to be laid up and when th you put them in your boxe
or great glass put betwene every laying of cherys a 
papar and so set them in your stofe:::
A Recait To dry peare plumes
Take your peare plumes and open them one the side 
and take out the stone to every pound of plumes ta[?ke?]
halfe a pound of suger to every pound of suger a 
pint of water or betar when you have mad your 
surope put in your plumes let them be litell more 
then scalded and so cover them up in your preserving pan all night the next day boyle them
very tender let them stand the nixt night covered
then lay them out one sives keepe them turned if
you wold have them faire take sume of the broke
[?o?]nes and fill them when they be halfe dry wash
them as you did your cherys and so lay them up