239. _To make short Paste without Butter._
Bake your Flower first, then take a quart of it, and the Yolks of three
Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt,
and so make it into Paste.
240. _To Candy whole Spices with a hard Rock-Candy._
Take one Pound of fine Sugar, and eight spoonfuls of Rosewater, and the
weight of six pence of Gum Arabick that is clear, boil them together
till a drop will run as small as a hair; then put it into an earthen
Pipkin, and having before steeped your spices one night or two in
Rosewater, put your spices into the Pipkin, and stop it up close that no
Air get in, keep it in a hot place three weeks, then break your Pot with
a Hammer.
Thus you may do with preserved Oranges and Limons, any kinds of Fruits
and flowers, or Herbs if you please.
241. _To make very fine Bisket._
Take half a Pound of searced Sugar, the Yolks of six Eggs, a little
searced spice and Seeds, and a little Ambergreece or Musk, your Eggs
must be very hard, then put all these into a Mortar and beat them to a
Paste with a little Gum Dragon steeped in Rosewater all night, then
mould it up with fine Sugar; and make it into pretty Fancies, and dry
them in a warm Oven.
242. _To make Orange, or Limon or Citron Bisket._
Take either of these preserved and washed from their Syrup, beat them
well in a Mortar, and then put in a little Gum Dragon as before, beat
them again together till it be a perfect Paste, then mould it up with
Sugar searced, and make them up in what shape you please and dry it.
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