andied
Orange and Citron Pill, then take some fine Sugar boiled to a Candy
height with some water, put in your Almonds, and let them boil till you
perceive they will Candy, then with a spoon take them out, and lay them
in little Lumps upon a Pie-plate or sleeked Paper, and before they be
quite cold strew Caraway Comfits on them, and so keep them very dry.

160. _To make Chips of any Fruit._

Take any preserved Fruit, drain it from the syrup, and cut it thin, then
boil Sugar to a Candy height, and then put your Chips therein, and shake
them up and down till you see they will Candy, and then lay them out; or
take raw Chips of Fruit boiled first in Syrup, and then a Candy boiled,
and put over them hot, and so every day, till they begin to sparkle as
they lie, then take them out, and dry them.

161. _To preserve sweet Limons._

Take the fairest, and chip them thin, and put them into cold water as
you chip them, then boil them in several waters till a straw may run
through them, then to every pound of limon, take a pound and half of
fine Sugar, and a pint of water, boil it together, and scum it, then
let your Limons scald in it a little, and set them by till the next day,
and every other day heat the syrup only and put to them; so do 9 times,
and then at last boil them in the Syrup till they be clear, then take
them out, and put them into Pots, and boil the Syrup a little more, and
put to them; if you will have them in Jelly, make your Syrup with Pippin
water.

162. _To make a Custard for a Consumption._

Take four Quarts of Red Cows Milk, four Ounces of Conserve of Red Roses,
prepared Pearl, prepared Coral, and white Amber, of each one Dram, two
Ounces of white Sugar Candy, one grain of Ambergreece, put these into an
earthen pot with some leaf gold, and the yolks and whites of twelve
Eggs, a little Mace and Cinamon, and as much fine Sugar as will sweeten
it well; Paste the Pot over and bake it with brown Bread, and eat of it
every day so long as it will last.

163. _To make Chaculato._

Take half a Pint of Claret Wine, boil it a little, then scrape some
Chaculato very fine and put into it, and the Yolks of two Eggs, stir
them well together over a slow Fire till it be thick, and sweeten it
with Sugar according to your taste.

164. _To dry any Sort of Plumbs._

Take to every pound of Plumbs three quarters of a pound of Sugar, boil
it to a Candy height with a little water, then put in your Plumbs ready
s