ole, let them be very tender,
and slice them very thin on a Trencher, taking out the seeds and long
strings, and with a Knife make it as fine as the Pap of an Apple; then
weigh your Pap of Oranges, and to a pound of it, take a pound and a half
of sugar; then you must have Pippins boiled ready in a skillet of fair
water, and take the pap of them made fine on a Trencher, and the strings
taken out, (but take not half so much Pippins as Oranges) then take the
weight of it in sugar, and mix it both together in a Silver or Earthen
Dish; and set it on the coals to dry the water out of it, (as you do
with Quince Marmalet) when your sugar is Candy height, put in your
stuff, and boil it till you think it stiff enough, stirring it
continually: if you please you may put a little Musk in it.

Touching Pastrey and Pasties.

_To make Sugar Cakes._

Take three pound of the finest Wheat Flower, one pound of fine Sugar,
Cloves, and Mace of each one ounce finely searsed, two pound of butter,
a little Rose-water, knead and mould this very well together, melt your
butter as you put it in; then mould it with your hand forth upon a
board, cut them round with a glass, then lay them on papers, and set
them in an Oven, be sure your Oven be not too hot, so let them stand
till they be coloured enough.

_To make clear Cakes of Plums._

Take Plums of any sorts, Raspiss are the best, put them in a stone Jug,
into a pot of seething water, and when they are dissolved, strain them
together through a fair cloth, and take to a pint of that a pound of
sugar, put to as much color as will melt it, and boil to a Candy height;
boil the liquor likewise in another Posnet, then put them seething hot
together, and so boil a little while stirring them together, then put
them into glasses, and set them in an Oven or Stove in a drying heat,
let them stand so two or three weeks, and never be cold, removing them
from one warm place to another, they will turn in a week; beware you set
them not too hot, for they will be tough; so every day turn them till
they be dry; they will be very clear.

_To make Paste of Oranges and Lemons._

Take your Oranges well coloured, boil them tender in water, changing
them six or seven times in the boiling, put into the first water one
handful of Salt, and then beat them in a wooden bowl with a wooden
Pestle, and then strain them through a piece of Cushion Canvas, then
take somewhat more than the weight of them in