102. _To make Collops of Bacon in Sweet-meats._
Take some Marchpane Paste, and the weight thereof in fine Sugar beaten
and searsed, boil them on the fire, and keep them stirring for fear
they burn, so do till you find it will come from the bottom of the
Posnet, then mould it with fine Sugar like a Paste, and colour some of
it with beaten Cinnamon, and put in a little Ginger, then roll it broad
and thin, and lay one upon another till you think it be of a fit
thickness and cut it in Collops and dry it in an Oven.
103. _To make Violet Cakes._
Take them clipped clean from the whites and their weight in fine Sugar,
wet your Sugar in fair water, and boil it to a Candy height, then put in
your Violets, and stir them well together, with a few drops of a Limon,
then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them
in what form you please; do not let them boil, for that will spoil the
colour: Thus you may do with any Herb or Flower, or with any Orange or
Limon Pill, and, if you like it, put in a little Musk or Ambergreece.
104. _To preserve white Damsons._
Take to every pound one pound of fine Sugar and a quarter of a pint of
fair water, make your Syrup and scum it well, then take it from the
fire, and when it is almost cold put in your Damsons, and let them
scald a little, then take them off a while, and then set them on again;
when you perceive them to be very clear, put them into Pots or Glasses.
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