please.


_To make Almond Butter_.

Blanch one pound of _Almonds_, or more; or lesse, as you please,
lay them four hours in cold water, then stamp them with some
Rose water, as fine as you can, put them in a cloath, and presse
out as much Milk as you can, then if you think they be not enough
beat them, and straine them againe, till you get as much
Milk of them, as you can, then set it on the fire, till they be ready
to boyle, putting in a good quantity of Salt and Rose water, to
turne it after one boyling, being turned, take it off, cast it abroad
upon a linnen cloath, being holden between two, then with a
spoon take off the Whey under the cloath, so long as any will
drop or run, then take so much of the finest Sugar you can get, as
will sweeten it, and melt it in as much Rose-water as will serve to
dissolve it, put thereto so much _Saffron_ in fine powder, as will colour
it, and so steeping the _Saffron_ and _Sugar_ in Rose-water, season
your Butter therewith, when you make it up.

[Illustration: Olives]


_To make Almond Cakes_.

Take of Jordan Almonds, one pound, beat them as you doe for
Almond milk, draw them through a strainer, with the yolks of two
or three Eggs, season it well with Sugar, and make it into a thick
Batter, with fine flower, as you doe for Bisket bread, then powre