u can, put them in a cloath, and presse
out as much Milk as you can, then if you think they be not enough
beat them, and straine them againe, till you get as much
Milk of them, as you can, then set it on the fire, till they be ready
to boyle, putting in a good quantity of Salt and Rose water, to
turne it after one boyling, being turned, take it off, cast it abroad
upon a linnen cloath, being holden between two, then with a
spoon take off the Whey under the cloath, so long as any will
drop or run, then take so much of the finest Sugar you can get, as
will sweeten it, and melt it in as much Rose-water as will serve to
dissolve it, put thereto so much _Saffron_ in fine powder, as will colour
it, and so steeping the _Saffron_ and _Sugar_ in Rose-water, season
your Butter therewith, when you make it up.

[Illustration: Olives]

_To make Almond Cakes_.

Take of Jordan Almonds, one pound, beat them as you doe for
Almond milk, draw them through a strainer, with the yolks of two
or three Eggs, season it well with Sugar, and make it into a thick
Batter, with fine flower, as you doe for Bisket bread, then powre
it on small Trencher plates, and bake them in an Oven, or baking
pan, and these are the best Almond Cakes.

_To make Paste of Almonds_.

Take one pound of small Almonds, blanch them out of hot
water into cold, then dry them with a cloath, and beat them in a
stone Morter, till they come to Past, putting now and then a
spoonful of Rose water to them, to keep them from Oyling, when
they are beaten to fine past, take halfe a pound of _Sugar_ finely
beaten and searsed, put it to your past, and beat it till it will twist
between your fingers and thumb, finely without knots, for then it
is enough, then make thereof Pyes, Birds, Fruits, Flowers, or any
pretty things, printed with Molds, and so gild them, and put them
into your Stove, and use them at your pleasure.

_To make a Marchpine_.

Take a pound of small Almonds, blanch them, and beat them,
as you doe your past of Almonds, then drive it into a sheet of past,
and spread it on a botome of wafers, according to the proportion,
or bignesse you please, then set an edge round about it, as you doe
about a Tart, and pinch it if you will, then bake it in a pan, or Oven,
when it is enough, take it forth, and Ice it with an Ice made
of Rose-water and Sugar, as thick as batter, spread it on with a
brush of bristles, or with feathers, and put it in the Oven againe,
and whe