shaking all the while; and if you find it any way difficult to be
recovered, pour in a little Milk, and shake them together, and it will
recover. _Memorandum_, A Sauce-pan that is very thin at the Bottom is apt
to oil Butter, let it be ever so good.



_Orange_ or _Lemon-Cakes._ From the same.

Take some preserv'd Orange or Lemon-Peels, wash'd from their Syrup; then
beat them, in a Marble Mortar, to a Pulp, adding a little Orange-Flower
Water to them, and a very little Gum-Arabic to it powder'd, this will
become a Paste; then mould it into Cakes, with double-refined Sugar beaten
fine, and dry them; they must then be laid in Boxes, between sheets of
white Paper, and kept in a dry Place.



To dry _Plums,_ of any sort, without _Sugar._ From the same.

Take a Wyre Sieve, and gather your Plums, not too ripe, nor in the heat of
the Day; run a Needle through the Skin of each of them, and lay them on the
Sieve, so as not to touch one another. Put your Sieve then into a declining
Oven, and let it stand twelve Hours; then set it by, and repeat the same
the second and third time, and if the Plums are large, then it may be they
will require the fourth or fifth time; but turn them every time, when you
are going to put them in the Oven. They will dry by this Means so well,
that you may keep them all the Winter, for use, in Boxes, in a dry Place.
_Memorandum_, Some of them will candy on the Outsides. The Mussel-Plum is a
very good one for this use.