l you see that they are very dry.

145. _To dry preserved Pears._

Wash them from their Syrup, then take some fine Sugar and boil it to a
Candy height with a little water, then put in your Pears, and shake them
very well up and down, then lay them upon the bottom of a Sieve, and dry
them in a warm Oven and so keep them.

146. _To make little Cakes with Almonds._

Put into a little Rosewater two grains of Ambergreece, then take a pound
of blanched Almonds and beat them with this Rosewater, then take a Pound
of your finest Sugar, beaten and searced, and when your Almonds are well
beaten, mix some of the Sugar with them, then make your Cakes, and lay
them on Wafer sheets; and when they are half baked, take the rest of the
Sugar, being boiled to a Candy height with a little Rosewater, and so
with a Feather wash them over with this, and let them stand a while
longer.

147. _To make very pretty Cakes that will keep a good while._

Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a
pound of Sugar, and a little Rosewater, with some beaten Spice, and as
much Cream as will work it into a Paste, work it very well and beat it,
then rowl it as thin as possible, and cut them round with a Spur, such
as the Pastry Cooks do use; then fill them with Currans first plumped a
little in Rosewater and Sugar, so put another sheet of Paste over them
and close them, prick them, and bake them but let not your Oven be too
hot; you may colour some of them with Saffron if you please, and some of
them you may ice over with Rosewater and Sugar, and the White of an Egg
beaten together.

148. _To make a Paste to wash your hands withal._

Take a Pound of bitter Almonds, blanch them and beat them very fine in a
Mortar with four Ounces of Figgs, when it is come to a paste, put it
into a Gallipot and keep it for your use; a little at a time will serve.

149. _To keep Flowers all the Year._

Take any sort of pretty Flowers you can get, and have in readiness some
Rosewater made very slippery by laying Gum Arabick therein.

Dip your Flowers very well, and swing it out again, and stick them in a
sieve to dry in the Sun, some other of them you may dust over with fine
Flower, and some with searced Sugar, after you have wetted them, and so
dry them.

Either of them will be very fine, but those with Sugar will not keep so
well as the other; they are good to set forth Banquets, and to garnish
Dishes, and will look very fresh,