Scald the Fruit, dry it well from the Water, and rub it through a Hair Sieve; stir it in a Pan over a slow Fire, 'till it is pretty dry; the stiffer it is, the better; then take two Pound of fine Sugar, sifted thro' an Hair Sieve, and a Spoonful of Gum-Dragon steep'd very well, and strain'd, and about a Quarter of a Pound of Fruit; mix it well with Sugar, beat it with a Biscuit-Beater, and take the Whites of twelve Eggs, beat up to a very stiff Froth; put in but a little at a Time, beating it 'till it is all in, and looks as white as Snow, and very thick; then drop it on Papers, and put it in an Oven; the Oven must be very cool, and shut up, to make them rise: The Lemmon-Biscuit is made the same Way, only instead of Fruit put in the Juice of three Lemmons; less will make two Pound; it must have Juice enough to make it to a Paste, and the Rinds of two Lemmons grated; and when it is beaten enough, put in a little Musk, or Amber, and drop and bake it as other. _To make all Sorts of SUGAR-PASTE._ Sift your Sugar thro' a Lawn Sieve, then sift some Starch as fine; to a Pound of Sugar put a Quarter of a Pound of Starch; make it of what Colour you please, into a stiff Paste; putting thereto Gum-Dragon well steep'd in Orange-Flower-Water; beat it well in a Mortar, and make it in Knots or Shells in a Mould or Moss, with rubbing it thro' an Hair Sieve: The Red must be colour'd with Carmine; the Yellow with Gumboodge, steep'd in Water, and put to the Gum; the Green is made with Yellow Gum, putting to it Stone-Blue steep'd in Water; the Brown with Chocolate, and the Blue with Smalt. _To make CHOCOLATE-ALMONDS._ Take two Pound of fine sifted Sugar, half a Pound of Chocolate grated, and sifted thro' an Hair Sieve, a Grain of Musk, a Grain of Amber, and two Spoonfuls of Ben; make this up to a stiff Paste with Gum-Dragon steep'd well in Orange-Flower-Water; beat it well in a Mortar; make it in a Mould like Almonds; lay them to dry on Papers, but not in a Stove. _To make WORMWOOD-CAKES._ Sift fine Sugar thro' an Hair Sieve, and cover it with Carmine; wet it more than a Candy with Water; boil it pretty fast 'till it is almost at a Candy Height; then put in about three Drops of Spirit of Wormwood, and fill it into little Coffins made of Cards; when it boils in the Coffins it is enough; you must not boil above half a Pound at a Time, or less: The Spirit of Wormwood must be that which looks black, and as thick as Oil, and must have two or three Boils in the Cakes after you put it in. _To make HONEYCOMB-CAKES of ORANGE-FLOWER-VIOLET of COWSLIPS._ Take about half a Pound of fine Sugar, sifted thro' an Hair Sieve, wet it more than for a Candy, with Orange-Flower-Water, for the Orange-Flower-Cakes, and fair Water for the other Cakes; boil it almost to Candy Height, and then put in the Leaves of the Flowers; boil them a little in the Candy, or it will be too thin; then put it in Card-Coffins. _To make ICE ALMOND-CAKES._