Blanch a pound of almonds, lie them in water for three or four hours, dry them with a cloth, and beat them fine with eight spoonfuls of rose or orange-flower water; then boil a pound of fine sugar to wire-height, and stir in the almonds, mix them well over the fire; but do not let them boil; pour them into a bason, and beat them with a spoon ’till quite cold; then beat six whites of eggs, a quarter of a pound of starch, beat and searc’d, beat the eggs and starch together, ’till thick; stir in the almonds, and put them in queen-cake tins, half full, dust them over with a little searc’d sugar; bake ’em in a slow oven, and keep them dry.

31. To make ALMOND BUTTER another Way.

Take a quart of cream, six eggs well beat, mix them and strain them into a pan, keep it stirring on the fire whilst it be ready to boil; then add a jack of sack, keeping it stirring till it comes to a curd; wrap it close in a cloth till the whey be run from it; then put the curd into a mortar, and beat it very fine, together with a quarter of a pound of blanch’d almonds, beaten with rose-water, and half a pound of loaf sugar; When all these are well beaten together, put it into glasses.

This will keep a fortnight.

32.  APRICOCK JUMBALLS.

Take ripe apricocks, pare, stone, and beat them small, then boil them till they are thick, and the moisture dry’d up, then take them off the fire, and beat them up with searc’d sugar, to make them into pretty stiff paste, roll them, without sugar, the thickness of a straw; make them up in little knots in what form you please; dry them in a stove or in the sun.  You may make jumballs of any sort of fruit the same way.

33.  BURNT CREAM.

Boil a stick of cinnamon in a pint of cream, four eggs well beat, leaving out two whites, boil the cream and thicken it with the eggs as for a custard; then put it in your dish, and put over it half a pound of loaf sugar beat and searc’d; heat a fire-shovel red-hot, and hold it over the top till the sugar be brown.  So serve it up.

34. Little PLUMB CAKES.

Take two pounds of flour dry’d, three pounds of currans well wash’d, pick’d and dry’d, four eggs beaten with two spoonfuls of sack, half a jack of cream, and one spoonful of orange-flower or rose-water; two nutmegs grated, one pound of butter wash’d in rose-water and rub’d into the flour, and one pound of loaf sugar searc’d, mix all well together, and put in the currans; butter the tins and bake them in a quick oven; half an hour will bake it.

35.  York GINGER-BREAD another Way.

Take two pounds and a half of stale bread grated fine, (but not dry’d) two pound of fine powder sugar, an ounce of cinnamon, half an ounce of mace, half an ounce of ginger, a quarter of an ounce of saunders, and a quarter of a pound of almonds; boil the sugar, saunders, ginger, and mace in half a pint of red wine; then put in three spoonfuls of brandy, cinnamon, and a quarter of an ounce of cloves; stir in half the bread on the fire, but do not let it boil; pour it out, and work in the rest of the bread with the almonds; then smother it close half an hour; print it with cinnamon and sugar search’d, and keep it dry.