leaves at the bottom of a preserving-pan, put them in, and cover them with spring water; put vine or cabbage leaves at the top, put a board or trencher on, to keep them under water, and scald them fill they are yellow; then take them out, put them into cold water a minute, and take them out of the water; put vine or cabbage leaves at the bottom of your preserving pan, put them in it, and cover them with cold spring water; put vine or cabbage leaves over them, set them at a good distance from the fire, and let them simmer up, but not boil; put them away all night in the pan and liquor, and the next morning they will be green; take them out, and put them into another pan, with as much of the liquor as will moisten them, sweeten them with fine sugar to your palate, give them a boil till the sugar is melted, and when they are cold make them into tarts, in china, earthen-ware, or tin pattipans, with what sort of paste you please, ice them, and bake them in a slow oven till the paste is done.
To make green Almond Tarts.
Gather the almonds off the tree before they begin to shell, and rub off the down with a coarse cloth; have a pan of spring water ready to put them in, as fast as they are done, put them into a skillet, cover them with spring water, and set them over the fire at a great distance till it simmers; change the water twice, and let them remain in till they begin to be tender; then take them out, and put them in a clean cloth, with another over them, and gently press them, to make them dry; then make a syrup with double
