_To make Paste of Oranges and Lemons._

Take your Oranges well coloured, boil them tender in water, changing
them six or seven times in the boiling, put into the first water one
handful of Salt, and then beat them in a wooden bowl with a wooden
Pestle, and then strain them through a piece of Cushion Canvas, then
take somewhat more than the weight of them in Sugar, then boil it, dry
and fashion it as you please.



_To make Rasberry Cakes._

Take Rasberries, and put them into a Gallipot, cover them close, and set
them into a skillet of water, and let them boil till they are all to
mash, then rub them through a strainer of Cushion Canvas, put the liquor
into a silver bason, and set it upon a very quick fire; and put into it
one handful or two of whole Rasberries, according to the quantity of
your liquor; and as you shall like to have seeds in your paste: Thus let
it boyl very fast till it be thick; and continually stir, lest it burn;
then take two silver dishes that are of a weight, and put them into your
scales, in the one put the Raspiss stuffe, and in the other double
refined Sugar finely beaten, as much as the weight of Raspiss stuff;
then put as much water to the sugar as will melt it, set it upon the
fire, and let it boil till it be very high candied, then take it from
the fire, and put your Raspiss stuff into it; and when your Sugar and
Rasberries are very well mixt together, and the sugar well melted from