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To Candy Grapes or Goose Berries After you
have preerved ym

Take yor Grapes after you have preserved ym & dip ym in warm water
suddainly to wash of ye roping sirrup; yn stren ym over wth starched
suger as you would do four upon fish yt you would fry, & put
ym into a warm oven 2 or 3 times; never letting ym to be cold till they
be dry & they will looke like Sparkling Diamond[s]

To Make Suger Plates of an Cullor

Take 1/4 of alb of ye best double refined suger starched very fine; take
Gum Dragon & disolve it in Rose water & put a little musk in it; & A
little pouder of fine white starch beat it all together in a stone morter
to a perfect past, yn role it thin with a rowling pin, & cut of inwhat fahsion
you please; you may coullor your past wth ye juce of Roses
Violats Marygolds or Sorrell, as wth of all these severall collors you [please]
& when they be be Rould out pretty thin yn lay ym one upon another;
putting one white one between evry coullour'd one, yn role them
up up hard together, yn wett wth a clothe dipt in gum water Cut them dry
in slices & role ym out thin & lay ym on sheets of paper & dry ym
before ye fire or in a stove

To Make Rumballs or Cakes

Take Apricox or anu other fruit & scald ym till they be tender, &
[yn] press ye pulse through a haire sive & take ye weight in double refin
-ed suger beat & starch it yn put the suger to ye pulse; yn boye it till
it be so think that it will not run abroad, then drop ym on a smooth
board till they are run as thin as you would have ym yn set ym in a
warm stove till ye next day yn turn ym but first starch a lttle fine
suger over ym [fading] till ye be dry, ye must be turnd upon paper; but
if you make Rumballs it must boyle till it be so think as to Rold out
wth fire starcht suger & left ym in knotts & dry ym/

Orange Waffers
Take ye best Bernoody Oragnes & boyle ym in laurall
waters till they be tender take out ye kernells & juce & beat
ye oranges to pulse in a stone morter & drive it through a
haire sive & to alb of pulse take alb of double refined suger
beat & sifted as fine as flower take halfe ye suger & put it to yor {th}
pulse; & boyle it till it will Rope, yn take it of ye & make it upom
ye other part of ye suger; make but a little at a time for it will
dry too fast, & so Role it out upon paper in ye fashion of a waffer/

To Candy Grapes or Goose Berries After you
have preerved ym

Take yor Grapes after you have preserved ym & dip ym in warm water
suddainly to wash of ye roping sirrup; yn stren ym over wth starched
suger as you would do four upon fish yt you would fry, & put
ym into a warm oven 2 or 3 times; never letting ym to be cold till they
be dry & they will looke like Sparkling Diamond[s]

To Make Suger Plates of an Cullor

Take 1/4 of alb of ye best double refined suger starched very fine; take
Gum Dragon & disolve it in Rose water & put a little musk in it; & A
little pouder of fine white starch beat it all together in a stone morter
to a perfect past, yn role it thin with a rowling pin, & cut of inwhat fahsion
you please; you may coullor your past wth ye juce of Roses
Violats Marygolds or Sorrell, as wth of all these severall collors you [please]
& when they be be Rould out pretty thin yn lay ym one upon another;
putting one white one between evry coullour'd one, yn role them
up up hard together, yn wett wth a clothe dipt in gum water Cut them dry
in slices & role ym out thin & lay ym on sheets of paper & dry ym
before ye fire or in a stove

To Make Rumballs or Cakes

Take Apricox or anu other fruit & scald ym till they be tender, &
[yn] press ye pulse through a haire sive & take ye weight in double refin
-ed suger beat & starch it yn put the suger to ye pulse; yn boye it till
it be so think that it will not run abroad, then drop ym on a smooth
board till they are run as thin as you would have ym yn set ym in a
warm stove till ye next day yn turn ym but first starch a lttle fine
suger over ym [fading] till ye be dry, ye must be turnd upon paper; but
if you make Rumballs it must boyle till it be so think as to Rold out
wth fire starcht suger & left ym in knotts & dry ym/

Orange Waffers
Take ye best Bernoody Oragnes & boyle ym in laurall
waters till they be tender take out ye kernells & juce & beat
ye oranges to pulse in a stone morter & drive it through a
haire sive & to alb of pulse take alb of double refined suger
beat & sifted as fine as flower take halfe ye suger & put it to yor {th}
pulse; & boyle it till it will Rope, yn take it of ye & make it upom
ye other part of ye suger; make but a little at a time for it will
dry too fast, & so Role it out upon paper in ye fashion of a waffer/