[Transcript for page 189]

oynon and a pece of hors radish root clean[e] [note: edge damage] and scrapt a litell pece hole and salt and[d] [note: edge damage] grose pepar and then wet it with whit wi[ne] [note:edge damage] vineger till it be a good thickness to your lik[ing] [note: edge damage] and then stope the pot very close and furst stu [note: edge damage] and mingle it all very well together and the ould it is the betar it is : this is as good a sort of m[u]sturd [note: edge damage] as can be mad:::
How To make frute Bisket
Take your plums and put them in to a stone pot and set them a boyling in a pot of water and st [note: edge damage] the pot whear the water frute is very close and then le[t] [note:edge damage] it stand till it be tender the frute then sques th[e] [note: edge damage] plums thorow a haire sive and then set the pul[p] [note: edge damage] on a chafing dish of coles till it be prety dry an[d] [note:edge damage] then keep it sturing all the while it is one the coles a[nd] [note:edge damage] take 4 ounces of pulpe of plums 5 ounces of suger dubell refined or singell refined but it must be lofe suger then put the suger being very fine bea[t] [note:edge damage] and searced in to the pulp one the coles and sture it very well together and then put in to it 2 spone fulls of the froth of the whit of anege and sokey it sturing continually one the coles 2 honers till it be prety dry and then drope it one paper and set it in a stove and dry it or you may dry it in glases a[note:edge damage] on stove it and dry it:::