put the mace in the flour; warm the cream, mix it
with the yeast, and run it thro' a hair sieve, mix all these into a
paste; then add one pound of almonds blanch'd and cut small, and six
pounds of currans well wash'd, pick'd and dry'd; when the oven is
ready, stir in the currans, with one pound of citron, lemon or orange;
then butter the hoop and put it in.

This cake will require two hours and a half baking in a quick oven.

40. _An_ ISING _for the_ CAKE.

One pound and a half of double-refin'd sugar, beat and searc'd; the
whites of four eggs, the bigness of a walnut of gum-dragon, steep'd in
rose or orange-flower water; two ounces of starch, beat fine with a
little powder-blue (which adds to the whiteness) while the cake is
baking beat the ising and lie it on with a knife as soon as the cake is
brought from the oven.

41. LEMON BRANDY.

Pour a gallon of brandy into an earthen pot, put to it the yellow peel
of two dozen lemons, let it stand two days and two nights, then pour
two quarts of spring water into a pan and dissolve in it two pounds of
refin'd loaf sugar, boil it a quarter of an hour, and put it to the
brandy; then boil and scum three jills of blue milk, and mix all
together, let it stand two days more, then run it thro' a flannel bag,
or a paper within a tunnel, and bottle it.

42. _To make_ RATIFEE _another Way_.

Take a hundred apricocks stones, break them, and bruise the kernels,
then put them in a quart of the best brandy; let them stand a
fortnight; shake them every day; put to them six ounces of white
sugar-candy, and let them stand a week longer; then put the liquor
thro' a jelly bag, and bottle it for use.

43. _To preserve_ GRAPES _all Winter_.

Pull them when dry, dip the stalks about an an inch of boiling water,
and seal the end with wax; chop wheat straw and put a little at the
bottom of the barrel, then a layer of grapes, and a layer of straw,
'till the barrel is fill'd up; do not lie the bunches too near one
another; stop the barrel close, and set it in a dry place; but not any
way in the sun.

44. _To preserve_ GRAPES _another Way_.

Take ripe grapes and stone them; to every pound of grapes take a pound
of double-refined sugar; let them stand till the sugar is dissolved;
boil them pretty quick till clear; then strain out the grapes, and add
half a pound of pippen jelly, and half a pound more sugar; boil and
skim it till a jelly; put in the grapes to heat; afterwards str