103. _To make Violet Cakes._

Take them clipped clean from the whites and their weight in fine Sugar,
wet your Sugar in fair water, and boil it to a Candy height, then put in
your Violets, and stir them well together, with a few drops of a Limon,
then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them
in what form you please; do not let them boil, for that will spoil the
colour: Thus you may do with any Herb or Flower, or with any Orange or
Limon Pill, and, if you like it, put in a little Musk or Ambergreece.


104. _To preserve white Damsons._

Take to every pound one pound of fine Sugar and a quarter of a pint of
fair water, make your Syrup and scum it well, then take it from the
fire, and when it is almost cold put in your Damsons, and let them
scald a little, then take them off a while, and then set them on again;
when you perceive them to be very clear, put them into Pots or Glasses.


105. _To make a very good Cake._

Take a peck of Flower, four pound of Currans well washed, dryed and
picked, four pounds of Butter, one pound of Sugar, one ounce of
Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in
Rosewater, the next day strain it out, then take one pint and an half of
good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the
butter into the warmed Cream, put the rest into the Flower in pieces,