[Transcript for page 7]

it to a thinn candy and then putin your Aprecoks and let them boyle tender so let them stand 
all night the next day lay them upon fine sives
and when the surope is ofe take dubell refined
suger and sift upon them as much as is convenient set them in to a stove or oven but worme when
they begine to be dry turne them upon glases plats
and sift suger upon them and so kepe them turning till they be dryed fit to be laid up but put on
suger twice :::
A Recait To preserve whit quinces hode
Take first a large quantity of faire water and slice sume of your quinces in to it then take those
you meane to preserve and with a knife begining at
the tope get out the core then put them in to a pane
of faire water and scald them but not to tender then take them tout and lay them one by one upon a 
table and pare them and lay them as you pare them in that maner a gaine betwene to dry cloths
a gaine then way them and give them their wait 
and to a pound of suger take rather more then a 
pint of that water you first boyled having bene strained from the quinces thorow tifany boyle your surope and scume it then put in your quinces and 
boyle them fast till they be tender enough then take
them fast till they be tender enough then take 
them up one by one and put them in pots an[?d?]