er in a
Mortar very well, then put in one half pound of loaf sugar grated, then
take a good piece of Citron, cut it in small pieces, and half a quarter
of Pistanius, mingle all these together, take some flour, and the yolks
of two or three Eggs, and some sweet Butter, and work it with cold
water.

_To make Cakes of Pear Plums._

Take a pound of the clear, or the Pulp, a pound of Sugar, and boil it to
a Sugar again, then break it as small as you can, and put in the clear,
when your Sugar is melted in it, and almost cold, put it in glass
plates, and set them into your stove as fast as you can, with coals
under them, and so twice a day whilst they be dry enough to cut; if you
make them of the clear, you must make paste of Apples to lay upon them,
you must scald them, and beat them very well, and so use them as you do
your Plums, and then you may put them into what fashion you please.

_To make Cakes, viz._

Take a pound of Sugar finely beaten, four yolks of Eggs, two whites, one
half pound of Butter washt in Rose-water, six spoonfuls of sweet Cream
warmed, one pound of Currans well pickt, as much flower as will make it
up, mingle them well together, make them into Cakes, bake them in an
Oven; almost as hot as for Manchet, half an hour will bake them.

_To make a Cake the way of the Royal Princess, the Lady_ Elizabeth,
_daughter to King_ Charles _the first._

Take half a peck of Flower, half a pint of Rose-water, a pint of
Ale-yeast, a pint of Cream, boil it, a pound and an half of Butter, six
Eggs, (leave out the whites) four pound of Currans, one half pound of
Sugar, one Nutmeg, and a little Salt, work it very well, and let it
stand half an hour by the fire, and then work it again, and then make it
up, and let it stand an hour and a half, in the Oven; let not your Oven
be too hot.

_To make Paste of Apricocks._

Take your Apricock, & pare them, and stone them, then boil them tender
betwixt two dishes on a Chafing-dish of coals; then being cold, lay it
forth on a white sheet of paper; then take as much sugar as it doth
weigh, & boil it to a candy height, with as much Rose-water and fair
water as will melt the sugar; then put the pulp into the Sugar, and so
let it boil till it be as thick as for Marmalet, now and then stirring
of it; then fashion it upon a Pye-plate like to half Apricocks, and the
next day close the half Apricocks to the other, and when they are dry,
they will be as cleer as Amber,