203. _To dry Pears or Pippins without Sugar._
Take of the fairest and lay them in sweetwort two or three days, then
lay them in a broad preserving Pan of earth, and bake them, but let the
Oven be but gently hot, then lay them upon lattice Sieves and set them
into a warm Oven, and turn them twice a day till they are dry.
204. _The Spanish Candy._
Take any sort of Flowers well picked and beaten in a Mortar, and put
them into a Syrup, so much as the Flowers will stain, boil them, and
stir them till you see it will turn Sugar again, then pour it upon a wet
trencher, and when it is cold cut it into Lozenges, and that which
remaineth in the bottom of the Posnet scrape it clean out, and beat it
and searce it, then work it with some Gum Dragon steeped in Rosewater
and a little Ambergreece, so make it into what shape you please, and dry
it.
205. _To make Naples Bisket._
Take four Ounces of Pine Apple seeds, two Ounces of sweet Almonds
blanched, the Whites of two Eggs, one spoonful of Ale-Yeast, one
spoonful of Rice Flower, one spoonful of sweet Cream, beat all these
together in a Mortar, then add to it Musk or Ambergreece, drop it upon a
Pie-plate, and make it in what shape you please, and so bake it.
206. _To make Italian Bisket._
Take Sugar searced fine, and beat in a Mortar with Gum Dragon steeped in
Rosewater, and also the White of an Egg, till it come to a perfect
Paste, then mould it up with searced Sugar, powder of Aniseeds, and a
little Musk, and make them in what shape you please, and bake them on
Pie-Plates, but not too much.
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