moisture be pretty well dried up; then have ready to every pound of that pulp, four pounds and a quarter of double-refined sugar, finely fierced: make your sugar very hot, and dry it upon the fire, and then mix it and the pulp together, and set it on the fire again, till the sugar be very well melted, but be sure it does not boil; you may put in a little peel, small shred or grated, and when it is cold, draw it up in double papers; dry them before the fire, and when you turn them, put two together; or you may keep them in deep glasses or pots, and dry them as you gave occasion.
How to make white cakes like china dishes.
TAKE the yolks of two eggs, and two spoonfuls of sack, and as much rose-water, some carraway seeds, and as much flour as will make it a paste stiff enough to roll very thin: if you would have them like dishes, you must bake them upon dishes buttered. Cut them out into what work you please to candy them; take a pound of fine fierced sugar perfumed, and the white of an egg, and three or four spoonfuls of rose-water, stir it till it looks white; and when that paste is cold, do it with a feather on one side. This candied, let it dry, and do the other side so, and dry it also.
To make a lemoned honey-comb.
TAKE the juice of one lemon, and sweeten it with fine sugar to your palate; then take a pint of cream, and the white of an egg, and put in some sugar, and beat it up; and as the froth rises, take it off, and put it on the juice of the lemon, till you have taken all the cream off upon the lemon: make it the day before you want it, in a dish that is proper.
How to dry cherries.
TAKE eight pounds of cherries, one pound of the best powdered sugar, stone the cherries over a great deep bason or glass, and lay them one by one in rows, and strew a little sugar: thus do till your bason is full to the top, and let them stand till the next day; then pour them out into a great posnip, set them on the fire; let them boil very fast a quarter of an hour, or more; then pour them again into your bason, and let then stand two or three days; then take them out, and lay them one by one on hair-sieves, and set them in the sun, or an oven, till they are dry, turning them every day upon dry sieves: if in theoven,
