_To make Apricock Cakes._

Take the fairest Apricocks you can get, and parboil them very tender,
then take off the Pulp and their weight of Sugar, and boil the Sugar and
Apricocks together very fast, stir them ever lest they burn to, and when
you can see the bottom of the Skillet it is enough; then put then into
Cards sowed round, and dust them with fine Sugar, and when they are cold
stone them, then turn them, and fill them up with some more of the same
stuff; but you must let them stand for three or four dayes before you
turn them off the first place; and when you find they begin to candy,
take them out of the Cards, dust them with Sugar again; so do ever when
you turn them.



_To preserve Barberries the best way._

First stone them and weigh them, half a pound of sugar to half a pound
of them, then pair them and slice them into that liquor, take the weight
of it in sugar; then take as many Rasberries as will colour it, and
strain them into the liquor, then put in the sugar, boil it as fast as
you can, then skim it till it be very clear, then put in your
Barberries, and that sugar you weighed, and so let them boil till the
skin be fully risen up, then take them off, and skin them very clean,
and put them up.



_To make Lozenges of Red Roses._