n you see the Ice rise white and dry, take it forth, and
stick long comfits in it, and set up a staddard in the middest of it,
so gild it, and serve it.

_To make White-Broth with Almonds_.

First look that the Meat be clean washed, and then set it on the
fire, and when it boyleth, scum it clean, and put some salt into the
pot, then take _Rosemary, Thyme, Hysop_, and _Marjerome_, bind them
together, and put them into the pot, then take a dish of sweet
Butter, and put it also into the pot amongst the meat, and take
whole Mase, and bind them in a cloath, and put them into the
pot, with a quantity of Verjuice, and after that take such a quantity
of Almonds as shall serve turne, blanch them, and beat them
in the Morter, and then straine them with the broth when your
Meat is in, and when these Almonds are strained put them in a pot
by themselves, with some _Sugar_, a little _Ginger_, and also a little
Rose water, then stir it while it boyle, and after that take some sliced
_Oringes_ without the kernels, and boyle them with the broth
of the pot, upon a chafin-dish of coales, with a little _Sugar_, and
then have some Sipits ready in a platter, and serve the meat upon
them, and put not your Almonds in till it be ready to be
served.

* * * * *

[Illustration: Straw-berries]

_Of Straw-Berries._

_A Tart of Straw-Berries._

Pick and wash your _Straw-Berries_ clean, and put them in the past
one by another, as thick as you can, then take _Sugar, Cinamon_,
and a little _Ginger_ finely beaten, and well mingled together, cast
them upon the _Straw Berries_, and cover them with the lid finely
cut into Lozenges, and so let them bake a quarter of an houre, then
take it out, stewing it with a little _Cinamon_, and _Sugar_, and so
serve it.

* * * * *

_Of Hartichoakes_.

_How to make a Hartichoake Pye._

Boyle your _Hartichoakes_, take off all the leaves, pull out all the
strings, leaving only the bottoms, then season them with _Cinamon_
and _Sugar_, laying between every _Hartichoake_ a good piece of
Butter; and when you put your Pye into the Oven, stick the _Hartichoakes_
with slices of _Dates_, and put a quarter of a pint of White-wine
into the Pye, and when you take it out of the Oven, doe the
like againe, with some butter, and sugar, and Rose-water, melting
the butter upon some coales, before you put it into the Pye.

_To keep Harticho