236. _Another sort of Ginger-bread._
Take half a pound of sweet Almonds blanched and beaten, half a pound of
fine Flower first dried in an Oven, one Pound of fine Sugar, what sorts
of Spices you please, beaten and searced, and also Seeds, beat all
these together with two Eggs, both Yolks and Whites, then mould it with
flower and Sugar together, and so bake it in what shape you please.
237. _To make Puff-Paste._
Take a quart of the finest Flower, the Whites of three Eggs, and the
Yolks of two, and a little cold water, make it into a perfect Paste,
then roul it abroad thin, then lay on little bits of Butter, and fold it
over again, then drive it abroad again, and lay on more Butter, and then
fold it over, and so do ten times, make it up for your use, and put your
Fruit or Meat therein and bake it.
238. _Another way for Puff-Paste._
Take fine Flower half a Peck, the Yolks of five Eggs and one White, one
Pound of Butter, half a pint of Cream, and a little fair water, break
your Butter in little Bits and do not mould it too much, but roul it
abroad so soon as you can, and let the Butter be seen in spots, for that
will make it hollow when it comes into the Oven, then put in your Meat
or Fruit, and close it over, and wash it over with the Yolk of an Egg
and Cream beaten together, just when you set it into the Oven; let your
Oven be quick, but do not let it stand too long, for that will spoil it.
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