To make Almond Icing for the Bride Cake.
Take the whites of six eggs, a pound and an half of double refined sugar; beat a pound of Jordan almonds, blanch them, and pound them fine in a little rose water; then mix all together, and whisk it well for an hour or two, then lay it over your cake, and put it in an oven.
To make Pomegranate clear Cakes.
Draw your jelly as for the orange clear cakes, then boil it in the juice of two or three pomegranate seeds, and all with the juice of an orange and lemon, the rind of each grated in; then strain it through a bag, and to every pound of jelly put one pound and a quarter, boiled till it cracks; to make the colour a fine-red, put in a spoonful of cochineal, prepared as we have directed; then fill your glasses, and order them as oranges.
To make Apricot Cakes.
Take a pound of nice ripe grapes, scald and peel them, take out the stones, then beat them in a mortar to a pulp; boil half a pound of double refined sugar with a spoonful of water, and skim it well, then put in the pulp of your apricots, and simmer hen a quarter of an hour over a slow fire, stirring them softly all the time; then put it into shallow flat glasses, and when cold turn them out on glass plates, put them in a stove, and turn them once a day till they are dry.
To make Apricot clear Cakes.
First draw a jelly from codlings, and in that jelly boil some very ripe apricots, and press them
