213. _To make Cakes of Pistachoes._
Take half a pound of Almonds Blanched, half a pound of Pistachoes
blanched, four Ounces of Pine-Apple seeds, beat these together in a
Mortar with a little Rosewater till it come to perfect Paste, then put
in the weight of it in Sugar, and beat it again, then mould it with
searced Sugar, and lay it upon Wafer sheets, and fashion them as you
please; then stick them with quartered Pistachoes; that they may make it
look like a Hedghog, then with a Feather Ice them over with the White of
an Egg, Rosewater and Sugar, then bake them carefully.
214. _To make Cakes of Apricocks in Lumps._
Take Apricocks, and pare them and cut them in halves, then take their
weight in Sugar, put half this Sugar and the Apricocks into a Posnet,
let them boil apace till they look clear, then boil the other part of
the Sugar to a Candy height, then put them together, and stir them a
while, then put them into Glasses and set them into a Stove, and when
the one side is dry, turn the other.
215. _To make Rasberry Sugar._
Take the Juice of Rasberries and wet your Sugar with it, and dry it in a
Stove in little Cakes; this will keep all the year, a little of it being
put into a Glass of Wine, will give it as good a taste, as you can
desire, and as good a colour; in this manner you may make Sugar of any
Fruit, Flower, or Herb.
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