81. _To make Clear Cakes of either White Plummes, Red Plummes, Damsens, Grapes, Rasberrys, Currants, or Cherrys._ Take your fruit and pare them and put them into a tankard and Set in a Skillet of boyling water and let it boyle till they are very soft then let your jelly run from them through a strainer then take the weight of the jelly in Sugar and put it into a preserveing pan and put as much fair water to it as will just melt it then set it on the fire and let it boyle to a candie hight which it will soon do then put in your jelly, and Stir it, not leting it boyle but take it off and put it into your cake glasses and set them in a stove and in 2 or 3 days turn them out of your glasses on pieces of glass and keep them turning once a day till they are dry enough to put on paper. 82. _To make White Marmelade of Quinces or Pippins._ Take your quinces and pare them and cut them in pieces and take the weight of it in Sugar and put your Sugar and quinces into your pan and set it on the fire keeping it stiring and breaking the quinces with a ladle all y^e while it boyles and let it boyle as fast as you can & when the quinces is very soft take it off and put it in glasses. 83. _To make Almond Cream._ Take a quart of cream and boyle it with nutmeg and mace and take a quarter of a pound of almonds blanch them in cold water and beat them very well in a stone morter with Sack and rose water and let it boyle till it is as thick as you will have it then Strain it through a corse Strainer being well boyled then sweeten it with Sugar to your taste and put in half a spoonfull of rose water and as much Sack. 84. _To make an Almond Pudding._ Take a quart of cream and 2 manshets grated half a pound of Almonds blanch’d and beaten very finely with rose water then take a little nutmeg and mace shred small take the yolkes of 6 eggs and some Sugar tie it up in thick cloth and boyle it and Serve it with butter and Sack. 85. _To make a Quakeing Pudding._ Take 5 spoonfulls of flour and 9 eggs leave out 3 of the whites a pint and half of cream not to good, a spoonfull of Sugar and nutmeg take orange lemon citron mince it small and put to it tie it up in a thick cloth and when tis boyled put Sack and Sugar and butter. 86. _To make a Carraway Cake._ Take 4 pound of flour 10 eggs but 5 whites a pint of ale yest and half a pint of cream a quarter of a pint of Sack or rose water half a pound of carraway cumfets half a pound of sugar half a pound of butter some saffron half an ounce of nutmeg of mace and cinnamon let your flour be dry’d very well then mix it with Sugar carrawayes and Spice beat your eggs very well & yest and Sack together let your cream boyle and melt your butter in it then temper your cake let it stand half an hour to rise bake it in a paper coffin. 87. _To make a very good Cake._