_To make a Cake the way of the Royal Princess, the Lady_ Elizabeth,
_daughter to King_ Charles _the first._

Take half a peck of Flower, half a pint of Rose-water, a pint of
Ale-yeast, a pint of Cream, boil it, a pound and an half of Butter, six
Eggs, (leave out the whites) four pound of Currans, one half pound of
Sugar, one Nutmeg, and a little Salt, work it very well, and let it
stand half an hour by the fire, and then work it again, and then make it
up, and let it stand an hour and a half, in the Oven; let not your Oven
be too hot.



_To make Paste of Apricocks._

Take your Apricock, & pare them, and stone them, then boil them tender
betwixt two dishes on a Chafing-dish of coals; then being cold, lay it
forth on a white sheet of paper; then take as much sugar as it doth
weigh, & boil it to a candy height, with as much Rose-water and fair
water as will melt the sugar; then put the pulp into the Sugar, and so
let it boil till it be as thick as for Marmalet, now and then stirring
of it; then fashion it upon a Pye-plate like to half Apricocks, and the
next day close the half Apricocks to the other, and when they are dry,
they will be as cleer as Amber, and eat much better than Apricocks
itself.



_To make Paste of Pippins like leaves, and some like Plums, with their
stones, and Stalks in them._