233. To make Paste of Almonds.

Take four Ounces of Valentia Almonds, blanched and beaten with Rosewater till it come to perfect Paste, then take stale white bread, grate it and sift it, and dry it by the fire, then put that to your Almonds with the weight of all in fine Sugar, beat them very well, and put in some Spice beaten and searced, then when it is a little cool, roul it out, dust your Moulds and print it, and dry it in an Oven, you may if you please put the juice of a Limon into it when it is beating, you may make some of it into Jumbolds, and tie them in knots and bake them upon Buttered Plates, and when they are baked, ice them over with Rosewater, Sugar, and the White of an Egg, and set them into the Oven again for a while.

234. To make French Bisket.

Take half a Peck of fine Flower, two Ounces of Coriander seeds, the Whites of four Eggs, half a Pint of Ale Yest, and as much water as will make it up into a stiff Paste, let your water be blood warm, then bake it in a long Roll as big as your Thigh, let it be in the Oven but one hour, when it is two days old, pare it and slice it thin over-thwart, then ice it over thin, and set it into the Oven to dry.

235. To make Ginger-bread.

Take three stale Manchets grated and sifted, then put to them half an Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniseeds together, beat all these and searce them, and put them in with half a Pound of fine Sugar, boil all these together with a quart of Claret, stirring them continually till it come to a stiff Paste, then when it is almost cold, mould it on a Table with some searced Spice and Sugar, then bake it in what shape you please.

236. Another sort of Ginger-bread.

Take half a pound of sweet Almonds blanched and beaten, half a pound of fine Flower first dried in an Oven, one Pound of fine Sugar, what sorts of Spices you please, beaten and searced, and also Seeds, beat all these together with two Eggs, both Yolks and Whites, then mould it with flower and Sugar together, and so bake it in what shape you please.

237. To make Puff-Paste.

Take a quart of the finest Flower, the Whites of three Eggs, and the Yolks of two, and a little cold water, make it into a perfect Paste, then roul it abroad thin, then lay on little bits of Butter, and fold it over again, then drive it abroad again, and lay on more Butter, and then fold it over, and so do ten times, make it up for your use, and put your Fruit or Meat therein and bake it.

238. Another way for Puff-Paste.

Take fine Flower half a Peck, the Yolks of five Eggs and one White, one Pound of Butter, half a pint of Cream, and a little fair water, break your Butter in little Bits and do not mould it too much, but roul it abroad so soon as you can, and let the Butter be seen in spots, for that will make it hollow when it comes into the Oven, then put in your Meat or Fruit, and close it over, and wash it over with the Yolk of an Egg and Cream beaten together, just when you set it into the Oven; let your Oven be quick, but do not let it stand too long, for that will spoil it.