Damsons for Tarts

Take an equal weight of Loaf Sugar to your fruit, wet it with Water, & let it stand to dissolve then boyl it lightly & scum it well; then just break the skin of the Fruit with a Pin, & put 'em into the Syrrup, & let them stand till 'tis cold. Boyl 'em lightly up 2 or 3 times a day, letting them stand till cold betwixt each time of boyling; so do them for 3 or 4 days together, till you find the Syrrup thick & clear. If you do them with the best Sugar, they will be fitt for Glasses

To make Rolls or Cakes {this is in a more scholarly hand}

Put about half a pint of good sweet Yeast to 2 Quarts of Water (Milk Warm) add a little Salt & make yr dough soft & dry, let it lay half an hour after makeing it quite Warm then make it into Rolls of Cakes, put them on a tin, & let them remain some time to rise properly before they are put into the Oven, in which You baked Bread.

To make Vinegar with Sugar

To every Gallon of Water put on Pound of the coarsest Brown Sugar, stirring it well together; set it on the Fire & boyl it an hour, scuming it all the while; when 'tis cold, toast a peice of Bread, & spread it on both sides with Yeast, put it in, and when it rises with a white Froth put it into your vessel, which must be Hoop't with Iron; cover it wth a Tyle, & let it stand warm. The longer it stands, the better. It will not be fitt for use till it hath stood ten Months. N:B: You must boyl it as long as the Scum keeps rising.

To make Ginger Wine

To every Gallon of Water, put 2 lb of Lump Sugar & the white of an Egg, well beat cold; as it warms scum it clean before it boyls. To every Gallon put a quarter of a Pound of white Race Ginger, bruis'd till 'twill pull to peices, & of Raisins of the Sun one Pound. Boyl it gently half an hour, strain it thro' a Seive; let it stand to go cold; then work it up with a little Ale Yeast, stirring it twice a day for 5 or 6 days. Have ready to run with it the Syrrup of 6 Oranges, & the thin rind of 3 to 6 Gallon. Stop it up in a day or 2; and bottle it in about 8 to 10 weeks, if you please.

To Bottle Gooseberrys. The nicest way

Gather your Gooseberrys when they are pretty near at full growth; before they come to be ripe for eating; pick them and put them in clean water, in a Preserving Pan over a gently Fire; stand by them, & keep them all under Water if possible, till they grow white and tender; but be sure don't let them boyl; strain 'em off thro' a Sieve, & then lay them on a Cloth, spread thin, till they are dry and cold, and if there are any crack't, throw them by; & then Bottle them. Then take a large quantity of Gooseberries, & boyl them till broke in a Preserving Pan; strain 'em off; & when the Liquor is cold pour it  into the Bottles to the Gooseberries. But before you pour it into the Bottles, boyl half and ounce of Allum in a sufficient quantitiy of Liquor to fill 12 bottles. Then fill the Bottle (when cold) till you see the Liquor above the Gooseberries. Then put in a spoonfull of Sallad Oyl. Besure the Oyl does not touch the Cork; if it does they will burst. Take care they are close stop't