[Transcript for page 8]

the surope doe not jelly let it boyle yet langer an 
keepe sume to fill up the pots the next day :::
To preserve Damasens or peare plums
Take the fairest plumes with out spots way
them with suger waith for waith take as much
water as will melt the suger and boyle it to a candy
hight with your plumes to the stones and put them
into the surope then take them from the fire and cover
them with a dish turning them now and then so 
when they are all most could set them one the fire
againe and let them boyle softly then take them 
ofe againe and cover them with a dish doe this 4
or 5 times the last time let them stand 3 or 4 hours
then boyle them up as fast as they can in dure
with out breaking so put in the plumes into glases and boyle the surope a while after till it 
jelleys put sume to the plumes let the Rest stand till it be could :::
To Make Cleare Caks
Take your frute and put it in a pot of boyling
water cover your pot close and straining out 
the juce every quarter of and houre Take a wine
pint of the juce to a pound of suger wet the
suger with water and boyle it to a [?hie?] candy
worme the juce blud worme and put it to 
the suger so take it from the fire put in sa [note: edge damage] 
er and put it in a stove and dry it :::