-

To Make Almond Gumballs

Take a pound of Almonds to halfe a poud of Double Refined
sugar beaten & searced yay your allmonds in water a day before
you blanch them and beat them small with your sugar and when
it is very well bet put in a handfull of gum dragon being Heep't
over Night in Rose Water, half a white of egg, beat to froth
mingle them very well together & set it on a soft fire till it grow
prety thick, then take it of the fire & lay it on a clean paper
and bet it with a Rowling pin till it work like a soft past
so make them up & lay them on paper, oyled with the oyle of sweet
allmonds, and put them into the oven, and as soon as they be soundly
risen take them out before they grow hard HH

Past of Pear Plumbs

Take your plumbs payre and pull them from the stones put
them into a silver tankard & syrrop in a kettell of water untill
boyle tender then wisk it to a li of sugar a pund of pulp boyle your
sugar to sugar to sugar againe & [then] put in the dish thicking it on the
coales till the sugar the sugar be melted to glasse it will be fit to turn

Prepaire of Pare Plumbs

Take your plumbs being ripe put them in a the blush of spring
water let the water be a littell in warme when you put them in
Not Covering them nor Lett them boyle & When they are very
tender take them up and Sirope them from their skins and
stones then weigh the pap and at put a Silver basen over a
Chafing dish of coales to dry a littell keep it stiring then put
to it a ounce of pulse or a ounce of double refined sugar to let it simber
together but not boyle them seen that which is at the top to the bottome
and stir a littell now and then let it simber a quarter of an hour then put it in
glasses till it ill turn and let it Turn then when it is halfe dry cut in in what
shape you please then same way you may make best of quinses only put the quinses
into cold water when you set them to seald