consumed to a pint, and with it two ounces of isinglass washed in rose-water, which must be put in with the second water; then strain it, and let it cool; then take three pints of cream, and boil it very well with a bag of nutmeg, cloves, cinnamon, and mace; then take a quarter of a pound of Jordan almonds, and lay them one night in cold water to blanch; and when they are blanched, let them lie two hours in cold water; then take them forth, and dry them in a clean linen cloth, and beat them in a marble mortar, with fair water or rose-water, beat them to a very fine pulp, then take some of the aforesaid cream well warmed, and put the pulp by degrees into it, straining it through a cloth with the back of a spoon, till all the goodness of the almonds be drained out into the cream; then season the cream with rose-water and sugar; then take the aforesaid jelly, warm it till it dissolves, and season it with rose-water and sugar, and a grain of ambergrease or musk, if you please; then mix your cream and jelly together very well, and put it into glasses well warmed (like sugar-loaves) and let it stand all night; then put them forth upon a plate or two, or a white china dish, and, stick the cream with piony kernels, or serve them in glasses, one on every trencher.
Conserve of roses boiled.
TAKE red roses, take off all the whites at the bottom, or elsewhere, take three times the weight of them in sugar; put to a pint of roses a pint of water, skim it well, shred your roses a little before you put them into water, cover them, and boil the leaves tender in the water; and when they are tender, put in your sugar; keep them stirring, lest they burn when they are tender, and the syrup be consumed. Put them up, and so keep them for your use.
How to make orange biscuits.
PARE your oranges, not very thick, put them into water, but first weigh your peels, let it stand over the fire, and let it boil till it be very tender; then beat it in a marble mortar, till it be a very fine smooth paste; to every ounce of peels put two ounces and a half of double-refined sugar well fierced, mix them well together with a spoon in the mortar; then spread it with a knife upon pye-plates, and set it in an oven a little warm, or before the fire; when it feels dry upon the top, cut in into what fashion you please, and turn them into another plate, and set them in astove
