34 ? 
Appendix to the Art of Cookery ; 
To make fruit wafers of codlings, plumbs, &c. 
TAKE the pulp of any fruit rubb’d through a bair-fieve, and 
to every three ounces of fruit take fix ounces of fugar finely lift¬ 
ed. Dry the fugar very well till ‘it be very hot; heat the pulp 
alfo till it be very hot; then mix it and fet over a flow char¬ 
coal fire, till it be almoft a-boiling, then pour it in glafles or 
trenchers, and fet it in the ftove till you fee it will leave the 
glafles; but before it begins to candy, turn them on papers in 
what form you pleafe. You may colour them red with dove 
gilly-fiowers fteeped in the juice of lemon. 
To make white wafers . 
BEAT the yolk of an egg and mix it with a quarter of a 
pint of fair water; then mix half a pound of beft flour, and 
thin it with damafk rofe-water till you think it of a proper thick- 
nefs to bake. Sweeten it to your palate with fine fugar finely 
. lifted. 
To make brown wafers . 
TAKE a quart of ordinary cream, then take the yolks of 
three or four eggs, and as much fine flour as will make it into a 
thin batter ; fweeten it with three quarters of a pound of fine 
fugar finely fierced, and as much pounded cinnamon as will make 
it tafte. Do not mix them till the cream be cold ; butter your 
pans, and make them very hot before you bake them. 
How to dry peaches . 
TAKE the faireft and ripeft peaches, pare them into fair 
water; take their weight in double-refined fugar, of one half 
make a very thin fyrup ; then put in your peaches, boiling them 
till they look clear, then fplit and ftcne them. Boil them till 
they are very tender, lay them a-draining, take the other half 
of the fugar, and boil it almoft to a candy ; then put in your 
peaches, and let them lie all night, then lay them on a glafs, 
and fet them in a ftove till they are dry. If they are fugar’d 
too much, wipe them with a wet cloth a little: let the firft fy- 
% up be very thin, a quart of water to a pound of fugar. 
How to make almond knots . 
TAKE two pounds of almonds, and blanch them in hot 
water; beat them in a mortar, to a very fine pafte, with rofe- 
yvater; 
