print it in little Cakes, and print them with Seals,
and dry them.

124. _To make Marchpane._

Take two Pounds of Jordan Almonds, blanch and beat them in a Mortar with
Rosewater, then take one Pound and half of Sugar finely searced, when
the Almonds are beaten to a fine Paste with the Sugar, then, take it out
of the Mortar, and mould it with searced Sugar, and let it stand one
hour to cool, then roll it as thin as you would do for a Tart, and cut
it round by the Plate, then set an edge about it, and pinch it, then set
it on a bottom of Wafers, and bake it a little, then Ice it with
Rosewater and Sugar, and the White of an Egg beaten together, and put it
into the Oven again, and when you see the Ice rise white and high, take
it out, and set up a long piece of Marchpane first baked in the middle
of the Marchpane, stick it with several sorts of Comfits, then lay on
Leaf-gold with a Feather and the White of an Egg beaten.

125. _To preserve Green Pippins._

Scald some green Pippins carefully, then peel them, and put them into
warm water, and cover them, and let them stand over a slow fire till
they are as green as you would have them, and so tender as that a straw
may run through them, then to every pound of Apples, take one pound of
fine Sugar, and half a pint of water, of which make a Syrup, and when
you have scumm'd it clean, put in your Apples, and let them boil a
while, then set them by till the next day, then boil them throughly, and
put them up.

126. _To preserve Peaches._

Take your Peaches when you may prick a hole through them, scald them in
fair water and rub the Fur off from them with your Thumb, then put them
in another warm water over a slow fire, and cover them till they be
green, then take their weight in fine Sugar and a little water, boil it
and scum it, then put in your Peaches, and boil them till they are
clear, so you may do green Plumbs or green Apricocks.

127. _Marmalade of Damsons._

Take two Pounds of Damsons, and one Pound of Pippins pared and cut in
pieces, bake them in an Oven with a little sliced Ginger, when they are
tender, poure them into a Cullender, and let the Syrup drop from them,
then strain them, and take as much sugar as the Pulp doth weigh, boil it
to a Candy height with a little water, then put in your Pulp, and boil
it till it will come from the bottom of the Skillet, and so put it up.

128. _Marmalade of Wardens._

Bake them in an earthen pot, then cut them