_To Candy Pippins, Pears, Apricocks or Plums._

Take of these fruits being pared, and strew sugar upon them, as you do
flower upon frying fish; then lay them on a board in a Pewter dish, so
put them into an Oven as hot as for Manchet; as the liquor comes from
them, pour forth, turn them, and strew more Sugar on them, and sprinkle
Rose-water on them, thus turning and sugaring of them three or four
times, till they be almost dry, then lay them on a Lettice Wire, or on
the bottom of a sieve in a warm Oven, after the bread is drawn out, till
they be full dry: so you may keep them all the year.



_To Candy or clear Rockcandy flowers._

Take spices, and boil them in a syrup of Sugar, then put in the flowers,
boil them till they be stiff, when you spread them on a Paper, lay them
on round Wires in an earthen pan, then take as much hard Sugar as will
fill your pan, and as much water as will melt the sugar, that is half a
pint to every pound; then beat a dozen spoonfuls of fair water, and the
white of an Egg in a bason, with a birchen rod till it come to a Froth,
when your sugar is melted and boiled, put the froth of the Egg in the
hot syrup, and as it riseth, drop in a little cold water; so let it boil
a little while, then scum it, then boil it to a Candy height, that is,
when you may draw it in small threads between your finger and your
thumb: then pour forth all your syrup that will run from it in your pan,
then set it a drying one hour or two, which done pick up the wiers, and
take off the flowers, and lay them on papers, and so dry them.