oven, it must be as little warm as you can just feel it, when you hold your hand in it.
how to make fine almond cakes.
TAKE a pound of Jordan almonds, blanch them, beat them very fine with a little orange flower water, to keep them from oiling; then take a pound and a quarter of fine sugar, boil it to a candy height: then put in your almonds; then take two fresh lemons, grate off the rind very thin, and put as much juice as to make it of a quick cake; then put it into your glasses, and set it into your stove, stirring them often, that they do not candy: so when it is a little dry, put it into little cakes upon sheets of glass to dry.
How to make Uxbridge-cakes.
TAKE a pound of wheat flour, seven pounds of currants, half a nutmeg, four pounds of butter, rub your butter cold very well amongst the veal, dress your currants very well in the flour, butter, and seasoning, and knead it with so much good new yeast as will make it into a pretty high paste; usually two pennyworth of yeast to that quantity; after it is kneaded well together, let it stand an hour to rise; you may put half a pound of paste in a cake.
How to make mead.
TAKE ten gallons of water, and two gallons of honey, a handful of raced ginger; then rake two lemons, cut them in pieces, and put them into it, boil it very well, keep it skimming; let it stand all night in the fame vessel you boil it in, the next morning barrel it up, with two or three spoonfuls of good yeast. About three weeks or a month after, you may bottle it.
Marmalade of cherries.
TAKE five pounds of cherries, stoned, and two pounds of hard sugar, shred your cherries, wet your sugar with the juice that runneth from them; then put the cherries into the sugar, and boil them pretty fast till it be a marmalade; when it is cold, put it up in glasses for use.
To dry damosins.
TAKE four pounds of damosins; take one pound of fine sugar, make a syrup of it, with about a pint of fair water; then put in your damosins, stir it into your hot syrup, so let themstand
