Sweet-meats, the wet Sweet-meats round about and the dry in the middle,
your wet Sweet-meats must be in little glasses that you may set the more
on, and between every two glasses another above the first of all, and
one on the top of them all; you must put of all sorts of dryed
Sweet-meats in the middle Plate, first your biggest and then your
lesser, till you can lay no more; then stick them all with Flowers and
serve them: And in the Bason of Water you send in to wash the Hands or
Fingers of Noble Persons, you must put in some Orange Flower Water,
which is very rare and very pleasant.

In Winter you must alter, as to the season, but serve all in this
manner; and then dryed Fruits will also be very acceptable; as dryed
Pears and Pippins, Candied Oranges and Limons, Citrons and Eringoes,
Blanched Almonds, Prunelles, Figs, Raisins, Pistachoes and Blanched
Walnuts.


_FINIS._




The CONTENTS of the First Part.


A.

Artichoke Cream. 152

Almond Pudding. 147