mix it
well with your Starch, and sift it fine.

213. _To make Cakes of Pistachoes._

Take half a pound of Almonds Blanched, half a pound of Pistachoes
blanched, four Ounces of Pine-Apple seeds, beat these together in a
Mortar with a little Rosewater till it come to perfect Paste, then put
in the weight of it in Sugar, and beat it again, then mould it with
searced Sugar, and lay it upon Wafer sheets, and fashion them as you
please; then stick them with quartered Pistachoes; that they may make it
look like a Hedghog, then with a Feather Ice them over with the White of
an Egg, Rosewater and Sugar, then bake them carefully.

214. _To make Cakes of Apricocks in Lumps._

Take Apricocks, and pare them and cut them in halves, then take their
weight in Sugar, put half this Sugar and the Apricocks into a Posnet,
let them boil apace till they look clear, then boil the other part of
the Sugar to a Candy height, then put them together, and stir them a
while, then put them into Glasses and set them into a Stove, and when
the one side is dry, turn the other.

215. _To make Rasberry Sugar._

Take the Juice of Rasberries and wet your Sugar with it, and dry it in a
Stove in little Cakes; this will keep all the year, a little of it being
put into a Glass of Wine, will give it as good a taste, as you can
desire, and as good a colour; in this manner you may make Sugar of any
Fruit, Flower, or Herb.

216. _To dry Apricocks._

Take your fairest Apricocks and stone them, then weigh them, and as you
pare them, throw them into cold water, have in readiness their weight in
fine sugar, wet it with some of the water they lie in, and boil it to a
Candy height, then put in your Apricocks, and boil them till they are
clear, when they have lain three or four days in the Syrup, lay them out
upon Glasses to dry in a stove, and turn them twice a day.

217. _To make rough Marmalade of Cherries._

Stone your Cherries, and infuse them in a long Gallipot in a Kettle of
boiling water, when they are all to pieces, then take their weight in
fine Sugar boiled to a Candy height with a little water, then put in
your Apricocks and stir them over a slow fire, but do not let it boil,
when it will jelly, put it into Glasses.

218. _To make smooth Marmalade of Cherries._

Infuse them as you do the other, then strain them hard, and boil the
Juice with a Candy as you do the other.

219. _To make white Trencher-Plates which may be eaten._