To make the best white Puddings.

Take a pound of Almonds, blanch them, putting in a little Milk sometime to them in the stamping, then put to them three handfulls of fine Flower, or as much grated bread first baked in an Oven, six Eggs well beaten, a good deale of marrow cut in little pieces, season them with Nutmeg and Sugar, three spoonfulls of Rose-water, and a little Salt; temper them all together, with as much Cream as will serve to wet or mingle them; and so fill them up.

An Almond Candle.

Blanch Jordan Almonds, beat them with a little small Ale, and strayne them out with as much more Ale as you minde to make your Caudle of, then boyle it as you doe an Egg Caudle, with a little Mace in it, and when it is off the fire sweeten it with Sugar.

To make fine white Leach of Almonds.

Take halfe a pound of small Almonds, beat them, and strayne them with Rose water, and sweet Milk from the Cow, and put into it two or three pieces of large Mace, one graine of Musk, two ounces of Isinglasse, and so boyle it in a Chafin-dish of coales, a quarter of an hour, till it will stand, which you shall try thus, set a saucer in a little cold water, so that none come into it, and put a spoonfull of the Leach into it, and if you see that stand, rake the other off the fire, then you may slice it in what fashion you please.

To make Almond Butter.

Blanch one pound of Almonds, or more; or lesse, as you please, lay them four hours in cold water, then stamp them with some Rose water, as fine as you can, put them in a cloath, and presse out as much Milk as you can, then if you think they be not enough beat them, and straine them againe, till you get as much Milk of them, as you can, then set it on the fire, till they be ready to boyle, putting in a good quantity of Salt and Rose water, to turne it after one boyling, being turned, take it off, cast it abroad upon a linnen cloath, being holden between two, then with a spoon take off the Whey under the cloath, so long as any will drop or run, then take so much of the finest Sugar you can get, as will sweeten it, and melt it in as much Rose-water as will serve to dissolve it, put thereto so much Saffron in fine powder, as will colour it, and so steeping the Saffron and Sugar in Rose-water, season your Butter therewith, when you make it up.

[Illustration:  Olives]

To make Almond Cakes.

Take of Jordan Almonds, one pound, beat them as you doe for Almond milk, draw them through a strainer, with the yolks of two or three Eggs, season it well with Sugar, and make it into a thick Batter, with fine flower, as you doe for Bisket bread, then powre it on small Trencher plates, and bake them in an Oven, or baking pan, and these are the best Almond Cakes.

To make Paste of Almonds.