[Transcript for page 199]

to the skillet together and let it boyle and scun
it very cleane and then put in your quince and 
then cover it close till it be of a bright red culer
and then uncover it and boyle it up and put it
to your glases this is a good way::: [note: initial signature]
To make rasprey cakes [note: initial signature] Countes of Shre[note: edge damage]
Take 2 stone pots and put in one rasbres and the
other red curance and set them in to a pot of boyling
wator and let them boytill they be tender and then
straine out the curance and mixe the respres and the[note: edge damage]
juce of red curance together take as much of the
one as you doe of the other and then make them as
you doe your cheese caks and with dubell refined
suger and put them in to pots or glases to dry you [note: edge damage]
may let them stand in the pans and not dry them
but a litell time befor you intend to use them and
they will eat much the betar and last the quicker [note: 3 dashes]
whenyou make jelly of red rasbres take halfe
with rasbres and halfe red and that will mak it to
be of a brighter culler or you may take halfe the [?juce?]
of whit raspres and halfe [note: smudge] the juce of red curance
and mix [note: smudge] them together and so make your jelly with
dubell refined suger:::
To Stew rabets a good way [note: signature] [note: smudge]