g 6 q Appendix to the Art of Cookery « 
and fo fill them ; then fet them in the oven again to harden | 
then wafh them in water fcalding hot, and dry them very well, 
then put them in the oven again very cool to blue them, put 
them between two pewter dilhes, and fet them in the oven. 
The filling for the afcrefaid plumbs . 
TAKE the plumbs, wipe them, prick them in the fleams, put 
them in a pitcher, and fet them in a little boiling water, let 
them boil very tender, then pour mo ft of the liquor from them ? 
then take off the fkins and the ftones ; to a pint of the pulp a 
pound of fugar well dried in the oven ; then let it boil till the 
fcum rife, which take off very clean, and put into earthei^ 
plates, and dry it in an oven, and fo fill the plumbs. 
To candy coffin . 
TAKE a? much of the powder of brown caffia as will lie 
upon two broad {hillings, with what muflc and ambergreafe you 
think fitting: the caffia and perfume muft he powdered toge¬ 
ther ; then take a quarter of a pound of fugar, and boil it to a 
candy height ; then put in your powder, and mix it well toge¬ 
ther, and pour it in pewter faucers or plates, which mu ft be but¬ 
tered very thin, and when it is cold it will flip out: the caffia 
to he bought at Londonfometimes it is in powder, andfome ? 
times in a hard lump. 
To make car raw ay cakes . 
TAKE two pounds of white flour, and two pounds of coarfe 
loaf fugar well dried, and fine fifted ; after the flour and fugar is 
fifted and weighed, then mingle them together, lift the flour 
and fugar together, throw a hair-fieve into the bowl you ufe it 
in ; to them you muil have two pounds of good butter, eighteen 
eggs, leaving out eight of the whites \ to thefe you muft have 
fourounces of candied orange, five or fix ounces of carraway corn- 
fits: you muft firft work the butter with rofe-water, till you can 
fee none of the water, and your butter muft be very foft; then 
put in flour and fugar, a little at a time, and likewifeyour eggs ; 
but you muft beat your eggs very well, with ten fpoonfuls of flack; 
fo you muft put in each as you think fit, keeping it conftantly 
beating with your hand, till you have put it into the hoop for the 
qven; do not put in your fweetmeats and feeds, till you are 
