233. _To make Paste of Almonds._
Take four Ounces of _Valentia_ Almonds, blanched and beaten with
Rosewater till it come to perfect Paste, then take stale white bread,
grate it and sift it, and dry it by the fire, then put that to your
Almonds with the weight of all in fine Sugar, beat them very well, and
put in some Spice beaten and searced, then when it is a little cool,
roul it out, dust your Moulds and print it, and dry it in an Oven, you
may if you please put the juice of a Limon into it when it is beating,
you may make some of it into Jumbolds, and tie them in knots and bake
them upon Buttered Plates, and when they are baked, ice them over with
Rosewater, Sugar, and the White of an Egg, and set them into the Oven
again for a while.
234. _To make French Bisket._
Take half a Peck of fine Flower, two Ounces of Coriander seeds, the
Whites of four Eggs, half a Pint of Ale Yest, and as much water as will
make it up into a stiff Paste, let your water be blood warm, then bake
it in a long Roll as big as your Thigh, let it be in the Oven but one
hour, when it is two days old, pare it and slice it thin over-thwart,
then ice it over thin, and set it into the Oven to dry.
235. _To make Ginger-bread._
Take three stale Manchets grated and sifted, then put to them half an
Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniseeds
together, beat all these and searce them, and put them in with half a
Pound of fine Sugar, boil all these together with a quart of Claret,
stirring them continually till it come to a stiff Paste, then when it is
almost cold, mould it on a Table with some searced Spice and Sugar, then
bake it in what shape you please.
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