it with Sugar, and so it
will keep seven years.

89. _To make plain Bisket-Cakes._

Take a Pottle of Flower, and put to it half a pound of fine Sugar, half
an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of
Yest, then boil a Pint of Water or little more, put into it a quarter
of a Pound of Butter or a little more, let it stand till it be cold,
then temper them together till it be as thick as Manchet, then let it
lie a while to rise, so roul them out very thin, and prick them, and
bake them in an Oven not too hot.

90. _To make Green Paste of Pippins._

Take your Pippins while they be green, and coddle them tender, then peel
them, and put them into a fresh warm Water, and cover them close, till
they are as green as you desire. Then take the Pulp from the Core, and
beat it very fine in a Mortar, then take the weight in Sugar, and wet it
with Water, and boil it to a Candy height, then put in your Pulp, and
boil them together till it will come from the bottom of the Skillet,
then make it into what form you please, and keep them in a stove.

91. _To make Paste of any Plumbs._

Take your Plumbs, and put them into a Pot, cover them close, and set
them into a Pot of seething Water, and so let them be till they be
tender, then pour forth their Liquor, and strain the Pulp through a
Canvas strainer, then take to half a Pound of the Pulp of Plumbs half a
Pound of the Pulp of Pippins, beat them together, and take their weight
in fine Sugar, with as much Water as will wet it, and boil it to a Candy
height; then put in your Pulp, and boil them together till it will come
from the bottom of the Posnet, then dust your Plates with searced Sugar,
and so keep them in a Stove to dry.

92. _To make Almond Ginger-Bread._

Take a little Gum-Dragon and lay it in steep in Rosewater all night,
then take half a Pound of Jordan Almonds blanched and beaten with some
of that Rosewater, then take half a pound of fine Sugar beaten and
searced, of Ginger and Cinamon finely searced, so much as by your taste
you may judge to be fit; beat all these together into a Paste, and dry
it in a warm Oven or Stove.

93. _To make Snow Cream._

Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two
of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off
the Rod into a Dish, in the which you have first fastened half a Manchet
with some Butter on the bottom, and a long Rosemary sprig in the
midd