The Queens closet opened incomparable secrets in physick, chyrurgery, preserving, and candying &c. which were presented unto the queen / by the most experienced persons of the times, many whereof were had in esteem when she pleased to descend to private recreations.

To make Marmalet of Oranges, or Orange Cakes, &c.

Take the yellowest and fairest Oran∣ges, and water them three dayes, shift∣ing the water twice a day, pare them as thin as you possible can, boil them in a Water changed five or six times, until the bitterness of the Orange be boiled out; those that you preserve, must be cut in halves, but those for Marmalet must be boiled whole, let them be very tender, and slice them very thin on a Trencher, taking out the seedes and long strings, and with a Knife make it as fine as the Pap of an Apple; then weigh your Pap of O∣ranges, and to a pound of it, take a pound and half of Sugar: then you must have Pippins boiled ready in a Skillet of fair water, and take the Pap of them made fine on a Trencher, and the strings taken out, (but take not half so much Pippins as Oranges) then take the weight of it in Sugar, and mix it both together in a silver or earthen Dish; and set it on the coals to dry the water out of it, (as you

do with Quince Marmalet) when your Sugar is Candy height, put in your stuff, and boil it till you think it stiff enough stirring it continually: if you please you may put in a little Musk in it.