Touching Pastrey and Pasties.


_To make Sugar Cakes._

Take three pound of the finest Wheat Flower, one pound of fine Sugar,
Cloves, and Mace of each one ounce finely searsed, two pound of butter,
a little Rose-water, knead and mould this very well together, melt your
butter as you put it in; then mould it with your hand forth upon a
board, cut them round with a glass, then lay them on papers, and set
them in an Oven, be sure your Oven be not too hot, so let them stand
till they be coloured enough.



_To make clear Cakes of Plums._

Take Plums of any sorts, Raspiss are the best, put them in a stone Jug,
into a pot of seething water, and when they are dissolved, strain them
together through a fair cloth, and take to a pint of that a pound of
sugar, put to as much color as will melt it, and boil to a Candy height;
boil the liquor likewise in another Posnet, then put them seething hot
together, and so boil a little while stirring them together, then put
them into glasses, and set them in an Oven or Stove in a drying heat,
let them stand so two or three weeks, and never be cold, removing them
from one warm place to another, they will turn in a week; beware you set
them not too hot, for they will be tough; so every day turn them till
they be dry; they will be very clear.