flowers._

Take every sort of pleasing Flowers, as Violets, Cowslips,
Gilly-flowers, Roses or Marigolds, and beat them in a Mortar, each
flower by it self with sugar, till the sugar become the colour of the
flower, then put a little Gum Dragon steept in water into it, and beat
it into a perfect paste; and when you have half a dozen colours, every
flower will take of his nature, then rowl the paste therein, and lay one
piece upon another, in mingling sort, so rowl your Paste in small rowls,
as big and as long as your finger, then cut it off the bigness of a
small Nut, overthwart, and so rowl them thin, that you may see a knife
through them, so dry them before the fire till they be dry.



_To make Paste of Rasberries or English Currans._

Take any of the Frails, and boil them tender on a Chafing-dish of coals
betwixt two dishes and strain them, with the pap of a rosted Apple; then
take as much sugar as the Pulp doth weigh, and boil to a Candy height
with as much Rose-water as will melt it; then put the Pulp into the hot
Sugar, and let it boil leisurely till you see it is as thick as
Marmalet, then fashion it on a Pie-plate, and put it into the Oven with
two billets of wood, that the place touch not the bottom, and so let
them dry leasurely till they be dry.



_To make Naples Bisket._