finely beaten, beat that in the Eggs a while, then put in your Almonds,
and five or six spoonfuls of the finest flower, and so bake them
together upon Paper plates, you may have a little fine Sugar in a piece
of tiffany to dust them over as they be in the Oven, so bake them as you
do Bisket.



_To dry Apricocks._

First stone them, then weigh them, take the weight of them in double
refined Sugar, make the syrup with so much water as will wet them, and
boil it up so high, that a drop being droped on a Plate it will slip
clean off, when it is cold, put in your Apricocks being pared, whilst
your Syrup is hot, but it must not be taken off the fire before you put
them in, then turn them in the syrup often, then let them stand 3
quarters of an hour, then take them out of the syrup, and tie them up in
Tiffanies, one in a tiffany or more, as they be in bigness, and whilst
you are tying them up, set the syrup on the fire to heat, but not to
boil, then put your Apricocks into the syrup, and set them on a quick
fire, and let them boil, as fast as you can, skim them clean, and when
they look clear take them from the fire, and let them lie in the syrup
till the next day, then set them on the fire to heat, but not to boil;
then set them by till the next day, and lay them upon a clean Sieve to
drain, and when they are well drained, take them out of the Tiffanies,
and so dry them in a Stove, or better in the Sun with Glasses over them,
to keep them from the dust.