[Transcript for page 9]

How To preserve Sitarns
Take your sitarns and cut them in quarters pare
all the yelow ofe them and put them in a pan of water
and let them boyle a good pace when the water begin
to be be bitar have redey and other pan of water redey to boyle and let them boyle till they begin to bee
tender then take them forth and lay them in all
oath that they may be very dry so way them and to 2 pound of sitarns take 4 pound of suger
puting into the preserving pan and ade ther to
6 pints of water then put your sitarns ther in
to and set them one the fire as they boyle scume
them as long as any scume will arise then tak
3 or 4 orenges acording to the bigness and cut 
ofe all the yellow and mince the white very small when noe more scume will rise put in the
orenge meat in to the surope let them boyle till 
they surope be a litell canded then put then put them in to 
a letell gally pot and let them stand neere a 
fire for a week when they are redy to take up 
put in a litell musk :::
A Shaking puding
Boyle a pint of creame with with mace and ginger and nutmeg cut your spice in peces so
when it hath boyled a while put to it the  whits of  yelks of 5 eges and 2 whits well beaten
a few allmonds well stamped and strained
with a litell creame and rose water mingled
together with 14 2 sponfulls of [note: illegible] e