Sugar, then boil it, dry
and fashion it as you please.

_To make Rasberry Cakes._

Take Rasberries, and put them into a Gallipot, cover them close, and set
them into a skillet of water, and let them boil till they are all to
mash, then rub them through a strainer of Cushion Canvas, put the liquor
into a silver bason, and set it upon a very quick fire; and put into it
one handful or two of whole Rasberries, according to the quantity of
your liquor; and as you shall like to have seeds in your paste: Thus let
it boyl very fast till it be thick; and continually stir, lest it burn;
then take two silver dishes that are of a weight, and put them into your
scales, in the one put the Raspiss stuffe, and in the other double
refined Sugar finely beaten, as much as the weight of Raspiss stuff;
then put as much water to the sugar as will melt it, set it upon the
fire, and let it boil till it be very high candied, then take it from
the fire, and put your Raspiss stuff into it; and when your Sugar and
Rasberries are very well mixt together, and the sugar well melted from
about the dish, (which if it will not do from the fire, set it on again)
but let it not boil in any case; when it is pretty cool, lay it by
spoonfuls in places, and put it into your stuff, keeping temperate fire
to it twice a day till it be candied that will turn them, joyn two of
the pieces together, to make the cakes the thicker.

_To make Paste of Genoa Citrons._

Take Citrons, & boil them in their skins, then scrape all the pulp from
the core, strain it through a piece of Cushion Canvas, take twice the
weight of the pulp in Sugar, put to it twice as much water as will melt
it that is half a pint to every pound of Sugar, boil it to a Candy
height; dry the Pulp upon a Chafing-dish of Coales, then put the syrup
and the Pulp hot together, boil it with stirring until it will lye upon
a Pye-plate, set it in a warm stone Oven upon two billets of wood, from
the heat of the Oven, all one night, in the morning turn it, and set it
in the like heat again, so turn it every day till it be dry.

_To make a French Tart._

Take a quarter of Almonds or thereabouts, and peel them, then beat them
in a mortar, take the white of the breast of a cold Capon, and take so
much Lard as twice the quantity of the Capon, and so much Butter, or
rather more, and half a Marrow-bone, and if the bone be little then all
the Marrow, with the juyce of one Lemon; beat them all togeth