Take to a peck of flour 2 ounces of salt and a pint or more of very good ale yest and knead it up as other bread with warm water as light as possible then let it lye half an hour to rise then cut it to the bigness you will have every loafe, which is about y^e bigness of a penny loafe and make them up very lightly not moulding it at all and put them into dishes flouring the dishes first with flour and cut off that may be on the top to much then cover them up close again and let them stand and rise again till they have risen their full which you may know by the flour on the top which will begin to be crakling on the top then haveing your oven ready hot and pretty quick turn them out of the dishes upon a peele flour’d ready and so set them in as fast as you can never pricking or cuting them round, Set the oven led up close but not Stop it approved of your dough must be as light as any cake bread so some flour will require more yest and water than other this is left to y^e bakers discretion. 115. _To Dry Apricocks._ Take a pound of Apricocks 3 quarters of a pound of double refined Sugar pare the apricocks very thin and slit them in the Seame of the apricocks then forth the stones then strew the silver bason or deep dish you boyle them in with the lesser half of the Sugar being finely beaten and searched then set the apricocks in the bason or dish that end downward which grew in the stalk with them. Strew the rest of the Sugar upon them and cover y^m and let them stand one night or one day while it be dissolved then let it boyle for one quarter of an hour upon a quick fire before they be half boyled turn them with a spoon when boyled let them stand 2 days in the Sirrop before you take them forth so dip them in the Same then lay them on tin plates in the Sun and turn y^m every morning. 116. _To make Plumme Gimbols._ Take your plummes when full ripe and put them in a porringer and set them over the fire and stir them continually with a Spoon and when they begins to brake and be soft take them out and pick off all their skins stalks and stones very clean when you have done so sett them on the fire again still stirring till such time all the moisture be almost dryed up and the plum stuff be pretty stiff then take it off the fire so let it stand till it cold then take double refined Sugar and put to the plumme stuff and take as much Sugar as will make it paste and rowle it and worke it together and let it be as thick as paste then rowle it in works as you do gimbols in what faishon you please you need not oven them they will be dry of themselves. 117. _To dry Cherrys Red._