do with any Herb or Flower, or with any Orange or
Limon Pill, and, if you like it, put in a little Musk or Ambergreece.

104. _To preserve white Damsons._

Take to every pound one pound of fine Sugar and a quarter of a pint of
fair water, make your Syrup and scum it well, then take it from the
fire, and when it is almost cold put in your Damsons, and let them
scald a little, then take them off a while, and then set them on again;
when you perceive them to be very clear, put them into Pots or Glasses.

105. _To make a very good Cake._

Take a peck of Flower, four pound of Currans well washed, dryed and
picked, four pounds of Butter, one pound of Sugar, one ounce of
Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in
Rosewater, the next day strain it out, then take one pint and an half of
good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the
butter into the warmed Cream, put the rest into the Flower in pieces,
then wet your Flower with your Cream, and put in your Currans, and a
little Salt, and four or five spoonfuls of Caraway-Comfits and your
Spice, mix them all and the Yest well together, and let it lie one hour
to rise, then make it up and Bake it in a Pan buttered: It may stand two
hours.

106. _To make Paste Royal._

Take Quince Marmalade almost cold, and mould it up with searced Sugar to
a Paste, them make it into what form you please and dry them in a Stove.

107. _To make Paste of Pippins coloured with Barberries._

Take the Pulp of Codled Pippins, and as much of the Juice of Barberries
as will colour it, then take the weight of it in fine Sugar, boil it to
a Candy height, with a little water, then put in your Pulp beaten very
well in a mortar, boil it till it come from the bottom of the Posnet,
then dust your Plate with Sugar, and drop them thereon, and dry them in
a Stove or warm Oven.

108. _To preserve Barberries._

Take one Pound of stoned Barberries and twice their weight in fine
Sugar, then strip two or three handfuls of Barberries from their stalks,
and put them into a Dish with as much Sugar as Barberries, over a
Chafing dish of Coals, when you see they are well plumped, strain them,
then wet your other Sugar with this, and no Water, boil it and scum it,
and then put in your stoned Barberries, and boil them till they are very
clear.

109. _To make Jelly of Currans or of any other Fruit._

Take your Fruit clean picked from the stalks, and pu