[Transcript for page 13]

suger to a candy hight then put in your rasbres an
sture them excceding well ofe from the fire that their
be noe lumps in it of suger nor hole rasbres then sett
them one a cole fire and keepe them sturing for a quarter of and houre if they be full of jelly you must
ether have moulds to put them in to or letell glases but if you lay them out upon fine plats or glases you must keep them in sume stove all night or to or three
nights if you pleas and when you see that it is hard 
a nufe you may put them out upon your plats in what forme you pleas and so keep them in your stove being of a temprat heat turning them often :::
To Make Aprecok Caks
Take yor Aprecoks not to ripe pare them and way what quantity you plas to make and take and equall
quantity of suger that is good and find stone your 
Aprecoks and wilst you are stoning of them set such a
quantity of as you see suficent and when the water doth boyle put thme in 3 or 4 of the Aprecoks and let them scald 
quick till they be soft then put them in to a sife that
the water may dreane from them and thus doe till you
have dune thme all put them in a whit dish or a silver and break them to pulpe or pap then boyle your suger
up to a candy hight as you doe for your rasbres and in 
all perticklers order them as you doe your rasberys caks 
and thes caks are made of greene plume:::
but for damsons and all other black plums you must
put them in a gally pot and cover it close and set it in a 
skillet of seething water so let them boyle their till