[Transcript for page 99]

pick up your years tak ofe all your frute lay them one papers to dry then beat them :::
Jan To preserve frute greene
Take pipings aprecoks peaches peare plumes while they are greene scald them in hott waters and pelle them the peaches and aprecoks scrape the fure of them then boyle them very tender then take as much suger as will make a surope to cover them then boyle them sumthing lesurably and take them up then boyle the surope untill they be sumething thick that it will buten one a dish side and when they are could put them up together :::
Jan To preserveD thes plumes when they ar ripe
Take as much suger as they way and put not so much water to them as you did to the greene wons for they will yeld lickor of them selves boyle them not all together so lesurably as you did the other if you doe then surope will turne read and so when you have boyled them take them up and put them up as afor said :::
Jan To make cleare Caks
Take plumes of any sort rasberys are the best put them in to a stone fuge and when they are disolved straine them thorow a faire cloth and take to a pint of that lickor a pound of suger and put to that as much water as will melt it and boyle it to a candy hight boyle the lickor in and other skillet by then put them