Fire, and then on the fire a little
while, then season it with Sugar, and pour it out, and when it is cold,
lay on it Jelly of Currans or Rasberries, or what you please.

209. _Caraway Cake._

Take one Quart of Flower, and one pound of Butter, rub your Butter into
your Flower very well, then take two Yolks of Eggs and one White, two
spoonfuls of Cream, half a Pint of Ale-Yest, mix them all together, do
not knead it, but pull it in pieces, then set it to the fire to rise,
and so let it lie almost one hour, turning it often, then pull it in
pieces again, and strew in half a pound of Caraway Comfits, mingle them
with the Paste, then take it lightly with your hand, fashion it like an
Oval, and make it higher in the middle than the sides, let your Oven be
as hot as for a Tart, be sure your Oven or Cake be ready both at once,
put it upon a double paper buttered, and let it stand almost an hour,
when it goes into the Oven, strew it thick with Caraway-Comfits, and lay
a paper over least it scorch.

210. _To Candy Barberries._

Stone the fairest Bunches you can get, and as you stone them strew in a
little Sugar, then take so much water as you think will cover them, and
let them boil in it with a little Sugar a little while, then put them
into a deep thing that the Syrup may cover them, then boil a little
water and sugar to a Candy height, then having your Barberries drained
well from the Syrup put them into the hot Candy, stir them gently til
the Sugar be dissolved, but do not let them boil in it, then open every
branch and lay them upon the brims of dishes, shift them often on clean
dishes and open them every time, then set them into an Oven or Stove to
dry.

211. _To make a very fine Sillibub._

Take one Quart of Cream, one Pint and an half of Wine or Sack, the Juice
of two Limons with some of the Pill, and a Branch of Rosemary, sweeten
it very well, then put a little of this Liquor, and a little of the
Cream into a Basin, beat them till it froth, put that Froth into the
Sillibub pot, and so do till the Cream and Wine be done, then cover it
close, and set it in a cool Cellar for twelve hours, then eat it.

212. _Fine sweet Powder for the hair._

Take one pound of the best starch you can get, put it into a Basin with
half a Pint of Rosemary water, as much Rosewater, stir them well
together with a Spoon, then dry them well in the Sun, then take the
searced Powder of Damask Roses, and four grains of Ambergreece,