Take green walnuts of bigest Size you can get and of the bigest kind about a week after mid-summer put them in a bag and boyle them in a great kittle of water till they be tender then peel off ye outward skin that looks black and put into every second a clove put them into somewhat more then the weight of powder Sugar and cover them in the dry Sugar and let them lay a day or 2 then boyle them up 2 or walms on a gentle fire. probatum. 103. _To make Cheesecakes._ Set your best milk which is Strokeing and put in as much runnet as you think fit and when tis come brake it not but in a cloth and put it in a vate and set a light press upon it and let it Stand cut your curd in pieces and put it in a morter and grind and beat your curd put in the quantity of half a pound of butter to as much curd as a little thin cheese vate will hold when tis well beaten together put in a pound and half of currants and Some cloves and mace and Some rosewater with the eggs you must take 6 yolks and 2 whites and beat them well together with rosewater and put in a pint of cream and a quarter of a pound of sugar when you have prepared the coffins fill them not to full and see you then put them in and when they are risen draw them out and then mix them together some butter melted and some Sugar rosewater, take a feather and wash them with it. your paste you must make as you do for tarts. 104. _To Preserve Green Apricocks._ Take apricocks when the stones are firm in them and to every pound of apricocks a pound of sugar pare them very thin slit them up the sceame as you pare them put them into cold water else they will lose their colour, being pared put them into a Skillet of cold water and set them on a fire close cover’d till your water be scaulding hot and let them stand till they are pretty cold then Set them on the fire again till the water be Scaulding hot then take them off till the water be Somewhat cold let the water be never more then scaulding hot and a little colder after by degrees till they be as green and as tender as you will have them then take them out of the water and lay them in a dish and strew some of your weigh’d sugar on them else they will presently loose their colour then put your Sugar into your preserveing pan and to every pound of Sugar take a quarter of a pint of the same water as the apricocks was boyled in then melt your sugar and put in your apricocks and after a little boyling they will stone then put them into the Sirrop again and being boyled a while take them out y^e Sirrop and lay them in a broad silver dish and boyle the Sirrop to what hight you please if you boyle it to little it will not keep you may if you please put to these a grain or 2 of musk and Ambergrease pour the Sirrop while it is hot on the apricocks so let them stand till y^e next day then put them up into glasses. 105. _To Preserve Goosberrys._