little beat
cinnamon; mix these well together, and boil it two hours at the least.

30. ALMOND BISKETS.

Blanch a pound of almonds, lie them in water for three or four hours,
dry them with a cloth, and beat them fine with eight spoonfuls of rose
or orange-flower water; then boil a pound of fine sugar to wire-height,
and stir in the almonds, mix them well over the fire; but do not let
them boil; pour them into a bason, and beat them with a spoon 'till
quite cold; then beat six whites of eggs, a quarter of a pound of
starch, beat and searc'd, beat the eggs and starch together, 'till
thick; stir in the almonds, and put them in queen-cake tins, half full,
dust them over with a little searc'd sugar; bake 'em in a slow oven,
and keep them dry.

31. _To make_ ALMOND BUTTER _another Way_.

Take a quart of cream, six eggs well beat, mix them and strain them
into a pan, keep it stirring on the fire whilst it be ready to boil;
then add a jack of sack, keeping it stirring till it comes to a curd;
wrap it close in a cloth till the whey be run from it; then put the
curd into a mortar, and beat it very fine, together with a quarter of a
pound of blanch'd almonds, beaten with rose-water, and half a pound of
loaf sugar; When all these are well beaten together, put it into
glasses.

This will keep a fortnight.

32. APRICOCK JUMBALLS.

Take ripe apricocks, pare, stone, and beat them small, then boil them
till they are thick, and the moisture dry'd up, then take them off the
fire, and beat them up with searc'd sugar, to make them into pretty
stiff paste, roll them, without sugar, the thickness of a straw; make
them up in little knots in what form you please; dry them in a stove or
in the sun. You may make jumballs of any sort of fruit the same way.

33. BURNT CREAM.

Boil a stick of cinnamon in a pint of cream, four eggs well beat,
leaving out two whites, boil the cream and thicken it with the eggs as
for a custard; then put it in your dish, and put over it half a pound
of loaf sugar beat and searc'd; heat a fire-shovel red-hot, and hold it
over the top till the sugar be brown. So serve it up.

34. _Little_ PLUMB CAKES.

Take two pounds of flour dry'd, three pounds of currans well wash'd,
pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half a
jack of cream, and one spoonful of orange-flower or rose-water; two
nutmegs grated, one pound of butter wash'd in rose-water and rub'd into
the flour, and one