_To make Almond bread._

Take Almonds and lay them in water all night, then blanch them and slice
them, to every pound of Almonds, a pound of fine Sugar finely beaten, so
mingle them together, then beat the whites of three Egs to high froth,
and mix it well with the Almonds & Sugar, then have some Plates and
strew some flower on them, and lay Wafers on them, and lay your Almonds
with the edges upwards, lay them as round as your can, 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, and when they are a little baked, take
them out, and them from the Plates, and set them in again, you must
keepe them in a Stove.


_To make Almond Cakes._

Take halfe a pound of Almonds blanched in cold water, beat them with
some Rose-water till they doe not glister, then they will be beaten; if
you think fit, lay seven or eight Musque Comfits dissolved in Rosewater
which must not be above six or seven spoonfuls for fear of spoyling the
colour; when they be thus beaten, put in half a pound of Sugar finely
sifted, beat them and the Almonds together till it be well mixed, then
take the whites of two Eggs, and two spoonfuls of fine flower that hath
been dried in an Oven; beat these wel together and poure it to your
Almonds, then butter your Plates and dust your Cakes with Sugar and
Flower, and when they are a little brown, draw them, and when the oven
is colder set them in again on browne Papers, and they will looke
whiter.