it on small Trencher plates, and bake them in an Oven, or baking
pan, and these are the best Almond Cakes.


_To make Paste of Almonds_.

Take one pound of small Almonds, blanch them out of hot
water into cold, then dry them with a cloath, and beat them in a
stone Morter, till they come to Past, putting now and then a
spoonful of Rose water to them, to keep them from Oyling, when
they are beaten to fine past, take halfe a pound of _Sugar_ finely
beaten and searsed, put it to your past, and beat it till it will twist
between your fingers and thumb, finely without knots, for then it
is enough, then make thereof Pyes, Birds, Fruits, Flowers, or any
pretty things, printed with Molds, and so gild them, and put them
into your Stove, and use them at your pleasure.


_To make a Marchpine_.

Take a pound of small Almonds, blanch them, and beat them,
as you doe your past of Almonds, then drive it into a sheet of past,
and spread it on a botome of wafers, according to the proportion,
or bignesse you please, then set an edge round about it, as you doe
about a Tart, and pinch it if you will, then bake it in a pan, or Oven,
when it is enough, take it forth, and Ice it with an Ice made
of Rose-water and Sugar, as thick as batter, spread it on with a
brush of bristles, or with feathers, and put it in the Oven againe,
and when you see the Ice rise white and dry, take it forth, and
stick long comfits in it, and set up a staddard in the middest of it,