from the bottom of the Posnet, then dust your Plates with searced Sugar,
and so keep them in a Stove to dry.


92. _To make Almond Ginger-Bread._

Take a little Gum-Dragon and lay it in steep in Rosewater all night,
then take half a Pound of Jordan Almonds blanched and beaten with some
of that Rosewater, then take half a pound of fine Sugar beaten and
searced, of Ginger and Cinamon finely searced, so much as by your taste
you may judge to be fit; beat all these together into a Paste, and dry
it in a warm Oven or Stove.


93. _To make Snow Cream._

Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two
of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off
the Rod into a Dish, in the which you have first fastened half a Manchet
with some Butter on the bottom, and a long Rosemary sprig in the
middle; when you have all cast the Snow on the dish, then garnish it
with several sorts of sweet-meats.


94. _To preserve Oranges and Limons that they shall have a Rock Candy on
them in the Syrrup._

Take the fairest and cut them in halves, or if you will do them whole,
then cut a little hole in the bottom, so that you may take out all the
meat, lay them in water nine days, shifting them twice every day, then