so let them stand till they be
almost cold, then beat the Eggs and that together, put in a little
_Muske_ for the better tast, if you please, then lay them upon papers,
in what proportion you will, and dry them in an Oven, with
a slack fire.

_To make Almond Milke._

Take a rib of _Mutton_ or _Veale_, or rather a _Chicken_, boyle it in
faire water, put thereto _French Barley_, a _Fennill_ root, a _Parsly_
root, _Violet_ leaves, _Strawberry_ leaves, and _Cinquefoyle_ leaves, and
boyle them all together, till the meat be over boyled, then strayne out
the liquor from the rest, while they are boyling blanch a proportion
of _Almonds_ answerable to the liquor, beat them well in a clean
stone Morter, and then grind them therein with _Rose_ water and
_Sugar_, and when they are well ground put in all your liquor by
little and little, and grind with them till they be all well Compounded,
and then strayne it into a faire glasse, and use it at your
pleasure.

_An approved Medicine for the running of the
Reines._

Make _Almond_ Milke of _Plantine_ water, or else boyle _Plantine_
in the liquor whereof you make your _Almond_ Milk, take a quart of
it, and put thereto three spoonfulls of _Lentive farine_, and three
spoonfulls of _Cinamon_ water, take of this at six in the morning, a
good draught, two hours before dinner another, at four of the
clock in the afternoon, a third, and two hours after supper a
fourth; and twice or thrice between meals, eat a spoonfull of
Conserve of Red _Roses_ at a time.

_Oyle of Almonds_.

Take _Almonds_, blanch them, and put them into a pot, and set
that pot in another pot of water that boyleth, and the steam of
the seething pot will arise and enter into the pot with the _Almonds_,
and that will become Oyle when they are stamped and wringed
through a cloath. Thus they make Oyle of the kernels of _Filberts,
Walnuts,_ &c.

_A Barley Cream to procure sleep, or Almond Milke._

Take a good handfull of French _Barley_, wash it cleane in warme
water, and boyle it in a quart of sayre water to the halfe, then put
our the water from the _Barley_, and put the _Barley_ into a pottell of
new clean water, with a _Parsley,_ and a _Fennell_ root, clean washed,
and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of each
one handfull, boyle them with the _Barley_, till more then halfe be
consumed; then strayne out the liquor, and take of blanched
_Almonds_ a handfull, of the seeds of _Mel