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To candy any tender fruit raw as currens or cherries
Take gumarback stoop it in rosewater tell it be pritty thin
then dip a feather in it an so we the fruit but not too much
for then it will be in drops and not candy well then have some
double refin'd sugar stren it on your fruit thorough a line
Searcer or dip the fruit in it when the fruit is covered with the
hott sun or else in a sleve with a gentle heate they will eat
very crispe but will not keep above a night & a day

To make honnycombe cakes of sugar
Take cards and cut them of what size you please
To have your cakes rub your cards with a row of briniston
then pinch them into what firme you would have them
and wet your sugar wing sinely seared with curd of lemmon
then till your candi and hold them over a chafeindish of color
soft they boyle up as high as you would have them let them buy
and to dolle roft will you hae done all so store the and
keep them you may thred any kind of sseason a mongsty,
sugar as marygold, variety giloflaoon orange flowers and what you
please you might lift boyle your suger to a candy hight so
drop them into the candy.

To make sugar wafers
Take double refined sugar put as much juse of lemmon as with