them and almonds
with edges upwards, lay them as round as you can, and scrape a
little sugar on them when they are ready to set in the oven, which
must not be so hot as to colour white paper; being a little baked
take them out, set them on a plate, then put them in again, and keep
them in a stove.

_To make Almond Bisket._

Take the whites of four new laid eggs and two yolks, beat them
together very well for an hour, then have in readiness a quarter of
a pound of the best almonds blanched in cold water, beat them very
small with rosewater to keep them from oiling, then have a pound of
the best loaf sugar finely beaten, beat it in the eggs a while, then
put in the almonds, and five or six spoonfuls of fine flour, so bake
them on paper, plates, or wafers; then have a little fine sugar in a
piece of tiffany, dust them over as they go into the oven, and bake
them as you do bisket.

_To make Almond-Cakes._

Take a pound of almonds, blanch them and beat them very small in a
little rose-water where some musk hath been steeped, put a pound of
sugar to them fine beaten, and four yolks of eggs, but first beat
the sugar and the eggs well together, then put them to the almonds
and rose-water, and lay the cakes on wafers by half spoonfuls, set
them into an oven after manchet is baked.

_To make Almond-Cakes otherways._

Take a pound of the best Jordan almonds, blanch them in cold water
as you do marchpane, being blanched wipe them dry in a clean cloth,
& cut away all the rotten from them, then pound them in a
stone-motar, & sometimes in the beating put in a spoonful of
rose-water wherein you must steep some musk; when they are beaten
small mix the almonds with a pound of refined sugar beaten and
searsed; then put the stuff on a chafing-dish of coals in a made
dish, keep it stirring, and beat the whites of seven eggs all to
froth, put it into the stuff and mix it very well together, drop it
on a white paper, put it on plates, and bake them in an oven; but
they must not be coloured.

_To make white Ambergriese Cakes._

Take the purest refined sugar that can be got, beat it and searse
it; then have six new laid eggs, and beat them into a froth, take
the froth as it riseth, and drop it into the sugar by little and
little, grinding it still round in a marble mortar and pestle, till
it be throughly moistened, and wrought thin enough to drop on
plates; then put in some ambergriese, a little civet, and some
anni