Take a very large Dish with a broad brim, lay in it some _Naples_ Bisket
in the Form of a Star, then put so much Sack into the Dish as you do
think the Biskets will drink up; then stick them full with thin little
pieces of preserved Orange, and green Citron Pill, and strew store of
French Comfits over them, of divers colours, then butter some Eggs, and
lay them here and there upon the Biskets, then fill up the hollow places
in the Dish, with several coloured Jellies, and round about the Brim
thereof lay Lawrel Leaves guilded with Leaf-Gold; lay them flaunting,
and between the Leaves several coloured Jellies.


40. _To Candy Flowers the best way._

Takes Roses, Violets, Cowslips, or Gilly-flowers, and pick them from the
white bottoms, then have boiled to a Candy height Sugar, and put in so
many Flowers as the Sugar will receive, and continually stir them with
the back of a Spoon, and when you see the Sugar harden on the sides of
the Skillet, and on the Spoon, take them off the Fire, and keep them
with stirring in the warm Skillet, till you see them part, and the Sugar
as it were sifted upon them, then put them upon a paper while they are
warm and rub them gently with your hands; till all the Lumps be broken,
then put them into a Cullender, and sift them as clean as may be, then
pour them upon a clean Cloth, and shake them up and down till there be
hardly any Sugar hanging about them; then if you would have them look as
though they were new gathered, have some help, and open them with your
fingers before they be quite cold, and if any Sugar hang about them, you
may wipe it off with a fine Cloth; to candy Rosemary Flowers, or
Archangel, you must pull out the string that stands up in the middle of
the Blossom, and take them which are not at all faded, and they will