_To Candy Spanish Flowers._

Take the Blossoms of divers sorts of flowers, and make a syrup of water
and sugar, and boil it very thick, then put in your Blossoms, and stir
them in their boiling, till it turn to sugar again, then stir them with
the back of a spoon, till the Sugar fall from it; so may you keep them
for Sallets all the year.



_To Candy Grapes, Cherries or Barberries._

Take of these fruits, and strew fine sifted sugar on them, as you do
flower on frying fish, lay them on a lattice of wier in a deep earthen
pan, and put them into an Oven as hot as for Manchet; then take them
out, and turn them and sugar them again, and sprinkle a little
Rose-water on them, pour the syrup forth as it comes from them, thus
turning and sugaring them till they be almost dry, then take them out of
the earthen pan, and lay them on a lattice of wire, upon two billets of
wood in a warm Oven, after the bread is drawn, till they be dry and well
candied.



_To Candy Suckets of Oranges, Lemons, Citrons, and Angelica._

Take, and boil them in fair water tender, and shift them in three
boilings, six or seven times, to take away their bitterness, then put
them into as much Sugar as will cover them, and so let them boil a walm