Page:Art of Cookery 1774 edition.djvu/396

and so fill them; then set them in the oven again to harden; then wash them in water scalding hot, and dry them very well, then put them in the oven again very cool to blue them, put them between two pewter dishes, and set them in the oven.

TAKE the plumbs, wipe them, prick them in the seams, put them it a pitcher, and set them in a little boiling water, let them boil very tender, then pour most of the liquor from them, then take off the skins and the stones; to a pint of the pulp a pound of sugar well dried in the oven; then let it boil till the scum rise, which take off very clean, and put into earthen plates, and dry it in an oven, and so fill the plumbs.

TAKE as much of the powder of brown cassia as well lie upon two broad shillings, with what musk and ambergrease you think fitting: the cassia and perfume must be powdered together; then take a quarter of a pound of sugar, and boil it to a candy height; then put in your powder, and mix it well together, and pour it in pewter saucers or plates, which must be buttered very thin, and when it is cold it will flip out: the cassia is to be bought at London; sometimes it is in powder, and sometimes in a hard lump.

TAKE two pounds of white flour, and two pounds of coarse loaf sugar well dried, and fine sifted; after the flour and sugar is sifted and weighed, then mingle them together, sift the flour and sugar together, throw a hair-sive into the bowl you use it in; to them you must have two pounds of good butter, eighteen eggs, leaving out eight of the whites; the these you must have four ounces of candied orange, five or six ounces of carraway comfits: you must first work the butter with rose-water, till you can see none of the water, and your butter must be very soft; then put in flour and sugar, a little at a time, and likewise your eggs; but you must beat your eggs very well, with ten spoonfuls of sack, so you must put in each as you think fit, keeping it constantly beating with your hand, till you have put it into the hoop for the oven; do not put in your sweetmeats and seeds, till you areready