then wet your Flower with your Cream, and put in your Currans, and a
little Salt, and four or five spoonfuls of Caraway-Comfits and your
Spice, mix them all and the Yest well together, and let it lie one hour
to rise, then make it up and Bake it in a Pan buttered: It may stand two
hours.


106. _To make Paste Royal._

Take Quince Marmalade almost cold, and mould it up with searced Sugar to
a Paste, them make it into what form you please and dry them in a Stove.



107. _To make Paste of Pippins coloured with Barberries._

Take the Pulp of Codled Pippins, and as much of the Juice of Barberries
as will colour it, then take the weight of it in fine Sugar, boil it to
a Candy height, with a little water, then put in your Pulp beaten very
well in a mortar, boil it till it come from the bottom of the Posnet,
then dust your Plate with Sugar, and drop them thereon, and dry them in
a Stove or warm Oven.


108. _To preserve Barberries._

Take one Pound of stoned Barberries and twice their weight in fine
Sugar, then strip two or three handfuls of Barberries from their stalks,
and put them into a Dish with as much Sugar as Barberries, over a
Chafing dish of Coals, when you see they are well plumped, strain them,