Take Almonds, and blanch them out of seething water, and beat them till
they come to a fine paste in a stone Mortar, then take fine searsed
sugar, and so beat it altogether till it come to a prefect paste,
putting in now and then a spoonful of Rose-water, to keep it from
oyling; then cover your Marchpane with a sheet of paper as big as a
Charger, then cut it round by that Charger, and set an edge about it as
about a Tart, then bottom it with Wafers, then bake it in an Oven, or in
a Baking-pan, and when it is hard and dry, take it out of the Oven, and
ice it with Rose-water and Sugar, and the white of an Egg, being as
thick as butter, and spread it over thin with two or three feathers; and
then put it into the Oven again, and when you see it rise high and
white, take it out again and garnish it with some pretty conceit, and
stick some long Comfits upright in it, so gild it, then strow Biskets
and Carrawayes on it. If your Marchpane be Oyly in beating, then put to
it as much Rose-water as will make it almost as thin as to ice.



_Lozenges_

Take Blossoms of Flowers, and beat them in a bowl-dish, and put them in
as much clarified Sugar as may come to the colour of the cover, then
boile them with stirring, till it is come to Sugar again; then beat it
fine, and searse it, and so work it up to paste with a little Gum
Dragon, steep it in Rose-water, then print it with your mould, and being
dry, keep it up.