[Transcript for page 15]

to preserve their culer milt your suger with a litell
 rose  water a sponefull and boyle them theirin till they
be tender then let them stand in the surope 2 nights
and a day before you lay them out then lay them out
upon a sife a glass or tinne plate you must keepe
sume of your suger out to sift upon them when they
are laid out set them in a worme oven or stove and 
when they are halfe dry turne them and sift a litell
more suger over them and set them in a gaine when
they are very crispe take them offe wiping them if
any suger hange upon them and lay them up betwene 
cleane papars for your use so you must lay up all
your dryed sweet meats: Aprecoks greene  plums  frut
and whit are all to be dune all with dubell refined
suger :::
To Make Allmonds Caks
Take a pound of sweet allmonds blanched and beat
them well with rose water then take a pound and a 
halfe of dubell refined suger searced a quarter of a pound of flowre beat it all together till it be very fine then beat 6 whits of eges to a froth and put them in put 
in a litell ambergreece in them well mingled then put 
them one your plats first being first rubed over with
butar or oyle of sweet allmonds and so bake them when 
you have first sifted a litell fine suger over them 
To Make Suger Caks with Curance
Take a pound of flowre dryed in the oven half a pound of suger fine beaten and dryed 4 yelks of