a very little Salt, beat all these together, and keep them with beating
till you set them in the Oven, then put them into your Plates or Tin
things, and take Butter and put into a Cloth and rub your Plate; a
spoonfull into a Plate is enough, and so set them in the Oven, and let
your Oven be no hotter then to bake small Pyes; if your flower be not
dryed in the Oven before, they will be heavy.


_To make an Almond Pudding._

Take your Almonds when they are blanched, and beat them as many as will
serve for your Dish, then put to it foure or five yolks of Eggs,
Rose-water, Nutmeg, Cloves and Mace, a little Sugar, and a little salt
and Marrow cut into it, and so set it into the Oven, but your Oven must
not be hotter then for Bisket bread; and when it is half baked, take the
white of an Egg, Rose-water and fine Sugar well beaten together and very
thick, and do it over with a feather, and set it in againe, then stick
it over with Almonds, and so send it up.

_This you may boyle in a Bag if you please, and put in a few crums of
Bread into it, and eat it with butter and Sugar without Marrow._


_To make an Almond Caudle._

Take three pints of Ale, boyle it with Cloves and Mace, and sliced bread
in it, then have ready beaten a pound of Almonds blanched, & strain them
out with a pint of White wine, and thicken the Ale with it, sweeten it
if you please, and be sure you skim the Ale well when it boyles.