of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater,
make a hole in the Flower, and put the Eggs into it when they are
beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and
then mix them with the Eggs and Flower, then make them into thin round
Cakes, and put them into an Oven after the Houshold Bread is drawn; this
quantity will make three dozen of Cakes.


83. _To make Goosberry Wine._

Bruise ripe Goosberries with an Apple-Beater, but do not beat them too
small, then strain them through a hair strainer, and put your Juice into
an earthen Pot, keep it covered four or five days till it be clear, then
draw it out into another Vessel, letting it run into a hair sieve, stop
it close, and let it stand one fortnight, then draw it out into quart
Bottles, putting one Pound of Sugar into eight Bottles, stop them up
close, and in a week or fortnights time you may drink them.


84. _To make Damson Wine._

Take four Gallons of Water and put to every Gallon of Water four Pounds
of Malaga Raisins, and half a Peck of Damsons.

Put the Raisins and Damsons into a Vessel without a head, cover the
Vessel and let them steep six days, stirring them twice every day; then
let them stand as long without stirring, then draw the Wine out of the
Vessel, and colour it with the infused juice of Damsons sweetened with
Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a
fortnight, and then bottle it up.