Take Rasberries, and put them into a Gallipot, cover them close, and set them into a skillet of water, and let them boil till they are all to mash, then rub them through a strainer of Cushion Canvas, put the liquor into a silver bason, and set it upon a very quick fire; and put into it one handful or two of whole Rasberries, according to the quantity of your liquor; and as you shall like to have seeds in your paste:  Thus let it boyl very fast till it be thick; and continually stir, lest it burn; then take two silver dishes that are of a weight, and put them into your scales, in the one put the Raspiss stuffe, and in the other double refined Sugar finely beaten, as much as the weight of Raspiss stuff; then put as much water to the sugar as will melt it, set it upon the fire, and let it boil till it be very high candied, then take it from the fire, and put your Raspiss stuff into it; and when your Sugar and Rasberries are very well mixt together, and the sugar well melted from about the dish, (which if it will not do from the fire, set it on again) but let it not boil in any case; when it is pretty cool, lay it by spoonfuls in places, and put it into your stuff, keeping temperate fire to it twice a day till it be candied that will turn them, joyn two of the pieces together, to make the cakes the thicker.

To make Paste of Genoa Citrons.

Take Citrons, & boil them in their skins, then scrape all the pulp from the core, strain it through a piece of Cushion Canvas, take twice the weight of the pulp in Sugar, put to it twice as much water as will melt it that is half a pint to every pound of Sugar, boil it to a Candy height; dry the Pulp upon a Chafing-dish of Coales, then put the syrup and the Pulp hot together, boil it with stirring until it will lye upon a Pye-plate, set it in a warm stone Oven upon two billets of wood, from the heat of the Oven, all one night, in the morning turn it, and set it in the like heat again, so turn it every day till it be dry.

To make a French Tart.

Take a quarter of Almonds or thereabouts, and peel them, then beat them in a mortar, take the white of the breast of a cold Capon, and take so much Lard as twice the quantity of the Capon, and so much Butter, or rather more, and half a Marrow-bone, and if the bone be little then all the Marrow, with the juyce of one Lemon; beat them all together in a Mortar very well, then put in one half pound of loaf sugar grated, then take a good piece of Citron, cut it in small pieces, and half a quarter of Pistanius, mingle all these together, take some flour, and the yolks of two or three Eggs, and some sweet Butter, and work it with cold water.

To make Cakes of Pear Plums.

Take a pound of the clear, or the Pulp, a pound of Sugar, and boil it to a Sugar again, then break it as small as you can, and put in the clear, when your Sugar is melted in it, and almost cold, put it in glass plates, and set them into your stove as fast as you can, with coals under them, and so twice a day whilst they be dry enough to cut; if you make them of the clear, you must make paste of Apples to lay upon them, you must scald them, and beat them very well, and so use them as you do your Plums, and then you may put them into what fashion you please.