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Put these with your Fruit, and a little Salt into the Flour; then take as much Cream as you think proper: then melt two Pounds of Butter, to mix with it, and add a Pint of Canary-Wine, and kneed it with some fresh Ale-Yeast, till it rises under your hand. Have your Oven hot before you put it in the Hoop for Baking. Of the Baking of Fruit. From Mr.

Mix this with a Pound of fine Flour; then rub into these a Pound of fresh or new Butter, till your Sugar and Flour looks like Bread-Crumbs; then add, two or three spoonfulls of Orange-Flower-Water, and about ten spoonfuls of Canary-Wine: then beat ten Eggs, till their Whites are whipt to Snow, and mix the Eggs, with the rest, with a quarter of a Pound of blanched Almonds beaten in a Marble Mortar, with some Orange-Flower Water; and when you have butter'd your Pans well, fill them half full with this Mixture, and bake them, if you make them without Currans, or else fill the Pans fuller, first plumping the Currans, which should be in proportion, as you please.

Cater of Salisbury. To a Pint of Cream put a Gill of Canary-Wine, and two Ounces of Loaf-Sugar finely beat, and a slice or two of Lemon; then with a clean Whisk, whip it together, adding a little Milk, as it grows thick: then have your Glasses clean, and put into each of them three or four spoonfuls of any sorts of Wine, red in some, and white in others, sweeten'd with fine Sugar powder'd; then fill your Glasses with the Froth of your Cream, as it is whipt up.