mix'd together, makes an agreeable Sauce, when it is put in any warm
Liquor.



To dry Plums with Sugar. From Mr. _Girarde._

Take large white or red Plums, such as the white _Holland's_-Plum, the
_Bonum magnum_, the Royal Dolphin or Imperial Plum. Cut these, and take out
the Stones, and to every Pound of Plums, put three quarters of a Pound of
Sugar: boil your Sugar with a little Water, to a candy height; then put in
your Plums, and boil them gently on a slow Fire; then set them by to cool,
and then boil them afresh, taking care that they do not break; then let
them lie in their Syrup, three or four Days, and then lay them upon Sieves,
to dry, in a warm Oven, turning them upon clean Sieves, twice a day, till
they are dry. Then wash them off the clamminess of the Sugar with warm
Water, and dry them again in the Oven; and when they are cold, put them up
in Boxes, with Papers between them, and keep them in a dry Place.



To make small _Almond-Cakes._ From the same.

Take some Orange-Flower-Water, or Rose-Water, with about two Grains of
Amber-Gris, and beat these with a Pound of blanched Almonds, in a Marble
Mortar; then take a Pound of fine Sugar powder'd, and finely sifted, and
put most of it to the Almonds, when they are well beaten, and mix it well.
Then make your Cakes, and lay them on Wafers, and set them in a gentle
Oven, on tin Plates; and when they are half baked, boil what Sugar you have
left, with some Rose-Water, to a candy height, and, with a Feather, wash