agon well steep'd in Orange-Flower-Water; beat it well in a
Mortar, and make it in Knots or Shells in a Mould or Moss, with
rubbing it thro' an Hair Sieve: The Red must be colour'd with
Carmine; the Yellow with Gumboodge, steep'd in Water, and put to the
Gum; the Green is made with Yellow Gum, putting to it Stone-Blue
steep'd in Water; the Brown with Chocolate, and the Blue with Smalt.

_To make CHOCOLATE-ALMONDS._

Take two Pound of fine sifted Sugar, half a Pound of Chocolate
grated, and sifted thro' an Hair Sieve, a Grain of Musk, a Grain of
Amber, and two Spoonfuls of Ben; make this up to a stiff Paste with
Gum-Dragon steep'd well in Orange-Flower-Water; beat it well in a
Mortar; make it in a Mould like Almonds; lay them to dry on Papers,
but not in a Stove.

_To make WORMWOOD-CAKES._

Sift fine Sugar thro' an Hair Sieve, and cover it with Carmine; wet
it more than a Candy with Water; boil it pretty fast 'till it is
almost at a Candy Height; then put in about three Drops of Spirit of
Wormwood, and fill it into little Coffins made of Cards; when it
boils in the Coffins it is enough; you must not boil above half a
Pound at a Time, or less: The Spirit of Wormwood must be that which
looks black, and as thick as Oil, and must have two or three Boils
in the Cakes after you put it in.

_To make HONEYCOMB-CAKES of ORANGE-FLOWER-VIOLET of COWSLIPS._

Take about half a Pound of fine Sugar, sifted thro' an Hair Sieve,
wet it more than for a Candy, with Orange-Flower-Water, for the
Orange-Flower-Cakes, and fair Water for the other Cakes; boil it
almost to Candy Height, and then put in the Leaves of the Flowers;
boil them a little in the Candy, or it will be too thin; then put it
in Card-Coffins.

_To make ICE ALMOND-CAKES._

Beat a Pound of Almonds very fine, with Rose-Water, to keep them
from Oiling; mix them with half a Pound of sifted Sugar, make them
up into little long or round Cakes, which you like best; put them in
a Stove or before a Fire, 'till they are dry on one Side, and then
turn them; and when they are dry on both Sides, take very fine Sugar
sifted; to a Pound take as much White of Eggs as will just wet it;
beat it with a Spoon, and as it grows white put in a little more
Egg, 'till it is thin enough to ice the Cakes; then ice first one
Side, and when that is dry before the Fire, ice the other: Be sure
one Side is dry before you do the other.

_To make BEAN'D-BREAD._

Blanch half a Pound of