and eat much better than Apricocks
itself.

_To make Paste of Pippins like leaves, and some like Plums, with their
stones, and Stalks in them._

Take Pippins pared and coared, and cut in pieces, and boiled tender, so
strain them, and take as much Sugar as the Pulp doth weigh, and boil it
to a Candy height with as much Rose-water and fair water as will melt
it, then put the pulp into the hot sugar, and let it boil until it be as
thick as Marmalet; then fashion it on a Pye-plate, like Oaken leaves,
and some like half Plums, the next day close the half Plums together;
and if you please you may put the stones and stalks in them, and dry
them in an Oven, and if you will have them look green, make the paste
when Pippins are green; and if you would have them look red, put a
little Conserves of Barberries in the Paste, and if you will keep any of
it all the year, you must make it as thin as Tart stuff, and put it into
Gallipots.

_To make Paste of Elecampane roots, an excellent remedy for the Cough of
the Lungs._

Take the youngest Elecampane roots, and boil them reasonably tender;
then pith them and peel them; and so beat it in a Mortar, then take
twice as much sugar as the Pulp doth weigh, and so boil it to a Candy
height, with as much Rose-water as will melt it; then put the pulp into
the Sugar with the pap of a roasted-apple, then let it boil till it be
thick, then drop it on a Pye-plate, and so dry it in an Oven till it be
dry.

_To make Paste of flowers of the colour of Marble, tasting of natural
flowers._

Take every sort of pleasing Flowers, as Violets, Cowslips,
Gilly-flowers, Roses or Marigolds, and beat them in a Mortar, each
flower by it self with sugar, till the sugar become the colour of the
flower, then put a little Gum Dragon steept in water into it, and beat
it into a perfect paste; and when you have half a dozen colours, every
flower will take of his nature, then rowl the paste therein, and lay one
piece upon another, in mingling sort, so rowl your Paste in small rowls,
as big and as long as your finger, then cut it off the bigness of a
small Nut, overthwart, and so rowl them thin, that you may see a knife
through them, so dry them before the fire till they be dry.

_To make Paste of Rasberries or English Currans._

Take any of the Frails, and boil them tender on a Chafing-dish of coals
betwixt two dishes and strain them, with the pap of a rosted Apple; then
take as much sugar as th