wet it with the juice of lemon
pretty thin, and then scald it over the fire till it candies on the
top. Then put it on paper, and rub it about thin; when almost cold, pin
up the paper across, and put the wafers in a stove to dry. Wet the
outside of the paper to take them off. You may make them red with clear
gilliflowers boiled in water, yellow with saffron in water, and green
with the juice of spinach. Put sugar in, and scald it as though white,
and, with a pin, mark your white ones before you pin them up.

_Walnuts, to preserve._

Take fine large walnuts at the time proper for pickling; prick, with a
large bodkin, seven or eight holes in each to let out the water; keep
them in water till they change colour or no longer look green; then put
them over a fire in cold water to boil, till they feel just soft, but
not too soft. Spread them on a coarse cloth to cool, and take away the
water; stick in each walnut three or four cloves, three or four
splinters of cinnamon, and the same of candied orange; then put them in
pots or glasses. Boil a syrup, but not thick, which, when cold, pour
over the walnuts, and let it stand a day or two; then pour the syrup
off; add some more sugar; boil it up once more, and pour it again over
the walnuts. When cold, tie them up.

_White Walnuts._

Take nuts that are neither too large nor too small; peel them to the
white, taking off all the green with care, and throw them into pump
water as you peel them; let them soak one night. Boil them quick in fair
water, throwing in a handful or two of alum in powder, according to the
quantity, that they may be very white. When boiled, put them in fresh
water, and take them out again in a minute; lay them on a dry cloth to
dry, and lard them with preserved citron; then put them in the syrup you
have made for the purpose, while they were larding, and let them soak
two or three days before you boil them quite; the syrup must be very
clear. One hundred walnuts make about three pounds of sweetmeats.

_Mustard Whey._

Take milk and water of each a pint, bruised mustard seed an ounce and a
half; boil these together till the curd is perfectly separated: then
strain the whey through a cloth, and add a little sugar, which makes it
more palatable.

_Yest._

Boil one ounce of hops in three quarts of water until reduced to about
three pints. Pour it upon one pound of flour; make it into a batter;
strain it through a colander, and, when nearly cold,