Lemon-colour Cakes are made with Lemons, as these.
To make Pomegranate Clear-Cakes.
Draw your Jelly as for the Orange Clear-Cakes, then boil into it the Juice of two or three Pomegranate-seeds, and all with the Juice of an Orange and a Lemon, the Rind of each grated in, then strain it through a Bag, and to every Pound of Jelly put one Pound and a Quarter boiled till it cracks to help the Colour to a fine Red; put in a Spoonful of Cocheneal, prepared as hereafter directed; then fill your Glasses, and order them as your Orange.
To Prepare Cocheneal.
Take one Ounce of Cocheneal, and beat it to a fine Powder, then boil it in three Quarters of a Pint of Water to the Consumption of one Half, then beat Half an Ounce of Roach Allum, and Half an Ounce of Cream of Tartar very fine, and put them to the Cocheneal, boil them all together a little while, and strain it through a fine Bag, which put into a Phial, and keep for Use.
Note, If an Ounce of Loaf-sugar be boiled in with it, it will keep from moulding what you do not immediately use.
To make Pippin-Knots.
Pare your Pippins, and weigh them, then put them into your preserving Pan; to every Pound put four Ounces of Sugar, and as much Water as will scarce cover them; boil them to a Pulp, and then pulp them through a Sieve; then to every Pound of the Apples you weighed, take one Pound of Sugar clarified, boil it till it almost cracks, then put in the Paste, and mix it well over a slow Fire, then take it off and pour it on flat Pewter-plates or the Bottoms of Dishes, to the Thickness of two Crowns; set them in the Stove for three or four Hours, then cut it into narrow Slips and turn it up into Knots to what Shape or Size you please; put them into the Stove to dry, dusting them a little, turn them and dry them on the other Side, and when thorough dry, put them into your Box.
Note, You may make them red by adding a little Cocheneal, or green by putting in a little of the following Colour.