49. _To make Limon Cakes._
Take half a pound of refin'd sugar, put to it two spoonfuls of
Rosewater, as much Orange Flower water, and as much of fair water, boil
it to a Candy height, then put in the Rind of a Limon grated, and a
little Juice, stir it well on the fire, and drop it on Plates or sleeked
Paper.
50. _To make Wafers._
Take a quart of Flower heaped and put to it the yolks of four Eggs, and
two or three spoonfuls of Rosewater, mingle this well together, then
make it like Batter with Cream and a little Sugar, and bake it on Irons
very thin poured on.
51. _To make Marmalade of Cherries with Currans._
Take four pounds of Cherries when they are stoned, and boil them alone
in their Liquor for half an hour very fast, then pour away the Liquor
from them, and put to them half a Pint and little more of the juice of
Currans, then boil a pound of double refin'd Sugar to a Candy height,
and put your Cherries and Juice of Currans in that, and boil them again
very fast till you find it to jelly very well.
52. _To preserve Rasberries._
Take the weight of your Rasberries in fine Sugar, and take some
Rasberries and bruise them a little; then take the clearest of the
bruised Rasberries, I mean the Juice and the weight of it in Sugar, and
your other Sugar named before, and boil it, and scum it, then put in
your whole Rasberries, and boil them up once, then let them stand over
the fire without boiling till you see it will Jelly, and that it look
clear, then take up your Rasberries one by one, and put them into
Glasses, then boil your Syrrop, and put it over them.
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