Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a
pound of Sugar, and a little Rosewater, with some beaten Spice, and as
much Cream as will work it into a Paste, work it very well and beat it,
then rowl it as thin as possible, and cut them round with a Spur, such
as the Pastry Cooks do use; then fill them with Currans first plumped a
little in Rosewater and Sugar, so put another sheet of Paste over them
and close them, prick them, and bake them but let not your Oven be too
hot; you may colour some of them with Saffron if you please, and some of
them you may ice over with Rosewater and Sugar, and the White of an Egg
beaten together.


148. _To make a Paste to wash your hands withal._

Take a Pound of bitter Almonds, blanch them and beat them very fine in a
Mortar with four Ounces of Figgs, when it is come to a paste, put it
into a Gallipot and keep it for your use; a little at a time will serve.


149. _To keep Flowers all the Year._

Take any sort of pretty Flowers you can get, and have in readiness some
Rosewater made very slippery by laying Gum Arabick therein.

Dip your Flowers very well, and swing it out again, and stick them in a
sieve to dry in the Sun, some other of them you may dust over with fine
Flower, and some with searced Sugar, after you have wetted them, and so
dry them.

Either of them will be very fine, but those with Sugar will not keep so