_Of Almonds._


_To make Almond Biscate._

Steepe one pound of _Almonds_ so long in cold water, till they will
blanch, then put them in _Rose_-water, and beat them in so much
_Rose_-water as will keep them from growing to an Oyle, and no
more; take one pound of _Sugar_ beaten very fine, and sifted
through a Searce, take the whites of six Eggs beat to a froth, as
you use to doe for other Bisket, with a spoonfull of fine flower,
set the _Almonds_ and _Sugar_ on a soft Charcoal fire, let them boyle
together till they be very thick, and so let them stand till they be
almost cold, then beat the Eggs and that together, put in a little
_Muske_ for the better tast, if you please, then lay them upon papers,
in what proportion you will, and dry them in an Oven, with
a slack fire.


_To make Almond Milke._

Take a rib of _Mutton_ or _Veale_, or rather a _Chicken_, boyle it in
faire water, put thereto _French Barley_, a _Fennill_ root, a _Parsly_
root, _Violet_ leaves, _Strawberry_ leaves, and _Cinquefoyle_ leaves, and
boyle them all together, till the meat be over boyled, then strayne out
the liquor from the rest, while they are boyling blanch a proportion
of _Almonds_ answerable to the liquor, beat them well in a clean