about the dish, (which if it will not do from the fire, set it on again)
but let it not boil in any case; when it is pretty cool, lay it by
spoonfuls in places, and put it into your stuff, keeping temperate fire
to it twice a day till it be candied that will turn them, joyn two of
the pieces together, to make the cakes the thicker.



_To make Paste of Genoa Citrons._

Take Citrons, & boil them in their skins, then scrape all the pulp from
the core, strain it through a piece of Cushion Canvas, take twice the
weight of the pulp in Sugar, put to it twice as much water as will melt
it that is half a pint to every pound of Sugar, boil it to a Candy
height; dry the Pulp upon a Chafing-dish of Coales, then put the syrup
and the Pulp hot together, boil it with stirring until it will lye upon
a Pye-plate, set it in a warm stone Oven upon two billets of wood, from
the heat of the Oven, all one night, in the morning turn it, and set it
in the like heat again, so turn it every day till it be dry.



_To make a French Tart._

Take a quarter of Almonds or thereabouts, and peel them, then beat them
in a mortar, take the white of the breast of a cold Capon, and take so
much Lard as twice the quantity of the Capon, and so much Butter, or
rather more, and half a Marrow-bone, and if the bone be little then all
the Marrow, with the juyce of one Lemon; beat them all together in a
Mortar very well, then put in one half pound of loaf sugar grated, then