side be dry, and then keep them in a dry place.


48. _To make Marmalade of Apricocks._

Take Apricocks, pare them and cut them in quarters, and to every pound
of Apricocks put a pound of fine Sugar, then put your Apricocks into a
Skillet with half of the Sugar, and let them boil very tender and
gently, and bruise them with the back of a Spoon, till they be like
Pap, then take the other part of the Sugar, and boil it to a Candy
height, then put your Apricocks into that Sugar, and keep it stirring
over the fire, till all the Sugar be melted, but do not let it boil,
then take it from the fire, and stir it till it be almost cold; then put
it in Glasses, and let it have the Air of the fire to dry it.


49. _To make Limon Cakes._

Take half a pound of refin'd sugar, put to it two spoonfuls of
Rosewater, as much Orange Flower water, and as much of fair water, boil
it to a Candy height, then put in the Rind of a Limon grated, and a
little Juice, stir it well on the fire, and drop it on Plates or sleeked
Paper.


50. _To make Wafers._

Take a quart of Flower heaped and put to it the yolks of four Eggs, and
two or three spoonfuls of Rosewater, mingle this well together, then
make it like Batter with Cream and a little Sugar, and bake it on Irons