Appendix to the Art of Cookery . 
359 
To make hifcuit bread . 
TAKE half a pound of very fine wheat flour, and as much 
fugar finely fierced, and dry them very well before the fire, dry 
the flour more than the fugar; then take four new laid eggs, 
take out the ftrains, then fwing them very well, then putthe fugar 
in, and fwing it well with the eggs, then put the flour in it, 
and beat all together half an hour at the lead; put in fome anni- 
feeds, or carraway feeds, and rub the plates with butter, and fet 
them into the oven* 
To candy angelica . 
TAKE it in April, boil it in water till it be tender; then 
take it up and drain it from the water very well, then fcrape the 
outfide of it, and dry it in a dean cloth, and lay it in the fyrup, 
and let it lie in three or four days, and cover it clofe : the fyrup 
mu ft be ftrong of fugar, and keep it hot a good while, and l&t 
it not boil; after it is heated a good while, lay it upon a pye- 
plate, and fo let it dry, keep it near the fire left it diflblve. 
To preferve cherries . 
TAKE their weight in fugar before you ftone them ; when 
ftoned, make your fyrup, then put in your cherries, let them 
boil flowly at the firft, till they be thoroughly warmed, then 
boil them as faft as you can ; when they are boiled clear, put in 
the jelly, with almoft the weight in fugar ; drew the fugar on 
the cherries : for the colouring you muft be ruled by your eye; 
to a pound of fugar put a jack of water, ftrew your fugar on 
them before they boil, and put in the juice of currants foon after 
they boil. 
To dry pear plumbs. 
TAKE two pounds of pear plumbs to one pound of fugar ; 
ftone them', and fill them every one with fugar ; lay them in an 
earthen pot, put to them as much water as will prevent burn¬ 
ing them ; then fet them in ^n oven after bread is drawn, let 
them ftand till they be tender, then put them into a fieve to 
drain well from the fyrup, then fet them in an oven again, un¬ 
til they be a little dry; then fmooth the fldns as well a^you can, 
A a 4 and 
