Take your Hearbs and pick them very fine in faire water, and pick your Flowers by themselves, and wash them clean, then swing them in a strayner, and when you put them into a dish mingle them with _Cucumbers_ or _Lemmons_ pared and sliced, also scrape _sugar_, and put in _Vineger_ and _Oyle_, then spread the Flowers on the top of the _sallet_, and with every sort of the aforesaid things garnish the dish about, then take Eggs boyled hard, and lay about the dish and upon the Sallet. _To make Fritter-stuffe_ Take fine flower, and three or four Eggs, and put into the flower, and a piece of Butter, and let them boyle all together in a dish or chaffer, and put in _sugar, cinamon, ginger_, and _rose_ water, and in the boyling put in a little grated Bread, to make it big, then put it into a dish, and beat it well together, and so put it into your mould, and fry it with clarified Butter, but your Butter may not be too hot, nor too cold. * * * * * _FINIS._ End of Project Gutenberg's A Book of Fruits and Flowers, by Anonymous