This being well
mix'd together, makes an agreeable Sauce, when it is put in any warm
Liquor.
To dry Plums with Sugar. From Mr. _Girarde._
Take large white or red Plums, such as the white _Holland's_-Plum, the
_Bonum magnum_, the Royal Dolphin or Imperial Plum. Cut these, and take out
the Stones, and to every Pound of Plums, put three quarters of a Pound of
Sugar: boil your Sugar with a little Water, to a candy height; then put in
your Plums, and boil them gently on a slow Fire; then set them by to cool,
and then boil them afresh, taking care that they do not break; then let
them lie in their Syrup, three or four Days, and then lay them upon Sieves,
to dry, in a warm Oven, turning them upon clean Sieves, twice a day, till
they are dry. Then wash them off the clamminess of the Sugar with warm
Water, and dry them again in the Oven; and when they are cold, put them up
in Boxes, with Papers between them, and keep them in a dry Place.
To make small _Almond-Cakes._ From the same.
Take some Orange-Flower-Water, or Rose-Water, with about two Grains of
Amber-Gris, and beat these with a Pound of blanched Almonds, in a Marble
Mortar; then take a Pound of fine Sugar powder'd, and finely sifted, and
put most of it to the Almonds, when they are well beaten, and mix it well.
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