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Cleare Cakes of White Currance113

Take your Currance & Straine them through a Canvas Strainer
Into a Basson; Set it on the fire & let it boyle & Scum it very
cleane; Then take to a quart of your juce 2 spoonfull of double
Refined suger & boyle it to Suger againe, then pour it to your
Juce being warm & let it Stand on the fire till al be melted
but not to boyle then fill your glasses or sett them into a warm stove & dry them/

To make Orrange Cakes

Take your Orranges cut them In halves pare them thin & take out
the meat cleane, then boyle them tender in Severall Quaters; without
watering them & when the be tender take out all the strings & crush
out all the water & bruse them In a Morter & Set the Orranges in
a dish to heat over the fire. & when it is only hott put as much
Suger above the weight as you think fitt; & when it is melted let it
boyle a pace & when you think it is almost thick enough; put in the
meat & juce that came out of the orranges, & boyle it a Little
more till you think it enough, the Suger must be boyled to dry
Candy; as Long as Long as it will Stand one the fire; & when it is cold
heat it againe & So put In what quantitie you please; you may
dust Suger on the Topps when they are a drying

Cleare Cakes of white Pear=plumbs

Take the [Cleares] of your plumbss & put them In a gallon pot
& sort them in a pott of boyling water & lett them boyle till
they be enough, then let the Clear Part run from them & weigh to
every lb of liquer, 1 lb of double refined suger boyled to a candi
then take it of put the liquor to it & Stir it together till it be
through ly hott & the suger melted but not boyle by any
means then put it Into your glasses & dry them in A stove with a Constant
warm heat.