take a good piece of Citron, cut it in small pieces, and half a quarter
of Pistanius, mingle all these together, take some flour, and the yolks
of two or three Eggs, and some sweet Butter, and work it with cold
water.



_To make Cakes of Pear Plums._

Take a pound of the clear, or the Pulp, a pound of Sugar, and boil it to
a Sugar again, then break it as small as you can, and put in the clear,
when your Sugar is melted in it, and almost cold, put it in glass
plates, and set them into your stove as fast as you can, with coals
under them, and so twice a day whilst they be dry enough to cut; if you
make them of the clear, you must make paste of Apples to lay upon them,
you must scald them, and beat them very well, and so use them as you do
your Plums, and then you may put them into what fashion you please.



_To make Cakes, viz._

Take a pound of Sugar finely beaten, four yolks of Eggs, two whites, one
half pound of Butter washt in Rose-water, six spoonfuls of sweet Cream
warmed, one pound of Currans well pickt, as much flower as will make it
up, mingle them well together, make them into Cakes, bake them in an
Oven; almost as hot as for Manchet, half an hour will bake them.