ke it three or four times a
day, then take white Lilly roots, stamp them, and strain them, put the
Juice of them into the Glass with the Snails, then set a Skillet on the
fire with fair water, and let it boil, then put your dried Lambs Caul
into an earthen basin, and let it melt, then take your Glass with Snails
and roots, and drain it through a thick cloth, then put it into that
tried stuff, then take half an Ounce of white Sugar-Candy unbeaten put
it in, and stir it over the fire, till that be dissolved, then take it
from the fire, and put in three Ounces of sweet Almonds, keep it boiling
and stirring a little longer, then take it off, and let it stand till it
be reasonably cool, then beat it with a wooden Slice till it be very
white, then put in a little Rosewater, and beat it a little longer, and
then keep it in Gallipots; you must put in a crust of bread when you
melt it in the Skillet, and when the Sugar-Candy goes in, take it out.

182. _To make the Bean Bread._

Take a pound of the best Jordan Almonds; blanch them in cold water, and
slice them very thin the long way of the Almond with a wet Knife, then
take a pound of double refined Sugar well beaten, and mix with your
Almonds, then take the White of one Egg beaten with two spoonfuls of
Rosewater, and as the Froth ariseth, cast it all over your Almonds with
a Spoon, then mix them well together, and lay them upon Wafer sheets,
upon flowered Plates, and shape them as you please with your knife and
your fingers; then strew Caraway Comfits, and Orange and Citron Pill cut
thin, or some Coriander Comfits, so set them into an Oven not too hot,
and when they have stood about half an hour, raise them from their
Plates, and mend what you find amiss before they be too dry, then set
them into the Oven again, and when they are quite dry, break away the
Wafers with your fingers, and then clip them neatly with a pair of
Scizzers, and lay on some Leaf-Gold if you please.

183. _To make an excellent Cake with Caraway Comfits._

Take five Pounds of Manchet Paste mingled very stiff and light without
Salt, cover it, and let it be rising half an hour, when your Oven is
almost hot, take two pounds and half of Butter, very good, and melt it,
and take five Eggs, Yolks and Whites beaten, and half a pound of Sugar,
mingle them all together with your Paste, and let it be as lithe as
possible you can work it, and when your Oven is hot and swept, strew
into your Cake one Pound of Car