Take the rind of a small one pared very thin, and boiled in several
waters, and beaten very fine in a Mortar, then put to it four Ounces of
fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs,
and a little Salt, beat it together in the Mortar till the Oven heats,
and so butter a dish and bake it, but not too much; strew Sugar on it
and serve it to the Table, Bake it in Puff-past.


75. _To make French Bread._

Take half a Bushel of fine Flower, ten Eggs, one pound and a half of
fresh Butter, then put in as much Yest as you do into Manchet, temper it
with new milk pretty hot, and let it lie half an hour to rise, then make
it into Loaves or Rolls, and wash it over with an Egg beaten with Milk;
let not your Oven be too hot.


76. _To make a made dish._

Take four Ounces of sweet Almonds blanched, and beaten with Rosewater,
strain them into some Cream, then take Artichoke bottoms boiled tender,
and some boiled Marrow, then boil a quart of Cream with some Rosewater
and Sugar to some thickness, then take it off, and lay your Artichokes
into a Dish, and lay the Marrow on them, then mix your Almond Cream, and
the other together, and poure it over them, and set it on Coals till you
serve it in.


77. _To make a Cake with Almonds._