as a wafer; cut them with a glass; lay them on flour'd paper, and bake
them in a slow oven.

_To make Portugal Cakes_:--Take a pound and a quarter of fine flour
well dried, and break a pound of butter into the flour and rub it in,
add a pound of loaf-sugar beaten and sifted, a nutmeg grated, four
perfumed plums, or some ambergrease; mix these well together, and
beat seven eggs, but four whites, with three spoonfuls of
orange-flower-water; mix all these together, and beat them up an hour;
butter your little pans, and just as they are going into the oven,
fill them half full, and searce some fine sugar over them; little more
than a quarter of an hour will bake them. You may put a handful of
currants into some of them; take them out of the pans as soon as they
are drawn, keep them dry, they will keep good three months.

_To make Jumbals_:--Take the whites of three eggs, beat them well, and
take off the froth; then take a little milk, and a little flour, near
a pound, as much sugar sifted, a few carraway-seeds beaten very fine;
work all these in a very stiff paste, and make them into what form you
please bake them on white paper.

_To make March-pane_:--Take a pound of Jordan almonds, blanch and beat
them in a marble mortar very fine; then put to them three-quarters
of a pound of double-refin'd sugar, and beat with them a few drops of
orange-flower-water; beat all together till 'tis a very good paste,
then roll it into what shape you please; dust a little fine sugar
under it as you roll it to keep it from sticking. To ice it, searce
double-refined sugar as fine as flour, wet it with rose-water, and mix
it well together, and with a brush or bunch of feathers spread it
over your march-pane: bake them in an oven that is not too hot: put