le; when you have all cast the Snow on the dish, then garnish it
with several sorts of sweet-meats.

94. _To preserve Oranges and Limons that they shall have a Rock Candy on
them in the Syrrup._

Take the fairest and cut them in halves, or if you will do them whole,
then cut a little hole in the bottom, so that you may take out all the
meat, lay them in water nine days, shifting them twice every day, then
boil them in several Waters, till a straw will run through them, then
take to every Pound of Orange or Limon one Pound of fine Sugar, and one
quart of Water, make your Syrrup, and let your Oranges or Limons boil a
while in it, then let them stand five or six days in that Syrrup, then
to every Pound, put one Pound more of Sugar into your Syrrup, and boil
your Oranges till they be very clear, then take your Oranges out, and
boil your Syrrup almost to Candy, and put to them.

95. _To make Sugar Plate._

Take a little Gum-Dragon laid in steep in Rosewater till it be like
Starch, then beat it in a Mortar with some searced Sugar till it come
to a perfect Paste, then mould it with Sugar, and make it into what form
you please, and colour some of them, lay them in a warm place, and they
will dry of themselves.

96. _To make Artificial Walnuts._

Take some of your Sugar Plate, print it in a Mould fit for a Walnut
Kernel, yellow it over with a little Saffron, then take searced Cinamon
and Sugar, as much of the one as the other, work it in Paste with some
Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould
for a Walnut shell, and when they are dry, close them together over the
shell with a little of the Gum water.

97. _To make short Cakes._

Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your
Butter, and let it cool a little, then take as much fine Flower as you
think will serve, mingle it with the Butter and Yest, and as much
Rosewater and Sugar as you think fit, and if you please, some Caraway
Comfits, so bake it in little Cakes; they will last good half a year.

98. _To preserve red Roses, which is as good and effectual as any
Conserve, and made with less trouble._

Take Red Rose Buds clipped clean from their Whites one pound, put them
into a Skillet with four Quarts of Water, Wine measure, then let them
boil very fast till three Quarts be boiled away, then put in three
pounds of fine Sugar, and let it boil till it begins to be thick, then
put in the Juice of a Li