_To make Mrs._ Shellyes _Cake._

Take a peck of fine flower, and three pound of the best Butter, work
your flower and butter very well together, then take ten Eggs, leave out
six whites, a pint and a halfe of Ale-yeast: beat the Eggs and yeast
together, and put them to the flower; take six pound of blanched
Almonds, beat them very well, putting in sometime Rosewater to keepe
them from Oyling; adde what spice you please; let this be put to the
rest, with a quarter of a pint of Sack, and a little saffron; and when
you have made all this into Past, cover it warme before the fire, and
let it rise for halfe an hour, then put in twelve pound of Currans well
washed and dryed, two pound of Raisins of the Sun stoned and cut small,
one pound of Sugar; the sooner you put it into the Oven after the fruit
is put in, the better.


_To make Almond Jumballs._

Take a pound of Almonds to halfe a pound of double refined Sugar beaten
and Searced, lay your Almonds in water a day before you blanch them, and
beat them small with your Sugar; and when it is beat very small, put in
a handfull of Gum-dragon, it being before over night steeped in
Rose-water, and halfe a white of an Egge beaten to froth, and halfe a
spoonfull of Coriander-seed as many Fennell and Ani-seeds, mingle these
together very well, set them upon a soft fire till it grow pretty thick,
then take it off the fire, and lay it upon a clean Paper, and beat it
well with a rowling pin till it work like a soft past, and so make them
up, and lay them upon Papers oyld with Oyle of Almonds, then put them in
your Oven, and so soon as they be throughly risen, take them out before