S 5 2 .Appendix to the Art of Cookeryi, 
rooifture be pretty well dried up; then have ready to every pound 
of that pulp, four pounds and a quarter of double-refined fugar 5 / 
finely fierced : make your fugar very hot, and dry it upon the 
fire, and then mix it and the pulp together, and fet it on the 
fife again, till the fiigaf be very well melted, but be fure it doeg 
not boil; you may put irl a little peel, fmall fhred 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 glaffes or pots, and dfy them as you have 6cca~ 
&on. 
How to make white cakes like china difoes . 
TAKE the yolks of two feggs, and two fpdonfuls of facie,; 
and as much „rofe-water, forne carraway feeds, and as much 
flour as will make it a pafte ftiff enough to roll very thin : if 
you would have them like diflies, you mull bake them upon 
diflies buttered. Cut them out intb what work you pleafe to 
candy them ; take a pound of fine fierced fugar perfumed, and 
the white of an egg, and three or four fpoonfutls of rofe-water* 
ftir it till it looks white; and when that pafte is cold, do it with 
a feather on one fide. This Candied; let it dfy, and do the 
other fide fo* and dfy it Slfo* 
To make a lemoned honey comh. 
TAKE the juice of one lemon, and fweeten it with fine fu¬ 
gar to your palate; then take a pint of cream, and the white 
of an egg, and put in fome fugar, and beat it up; and as the 
froth rifes, 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 di(h that is proper. 
How to dry cherries . 
TAKE eight pounds of cherries, one pound of thebeft povir- 
dered fugar, ftone the cherries over a great deep bafon or glafs, 
and lay them one by one in rows, and ftrew a little fugar : thus' 
do till your bafon is full to the top, and let them ftand till the 
next day; then pour them out into a great pofnip, fet them on 
the fire ; let them boil very faft a quarter of an hour, of more ; 
then pour them again into yotir bafon, and let them ftand twd 
or three days; then take them out, and lay them one by oftd 
On hair-fieves, and fet them in the fun, or an oven, till they 
are dry, turning them every day upo& dry fteves : if in the 
4 oven* 
