ours and a half, before you Ice it; and afterwards only to
harden the Ice. The Ice for this Cake is made thus: Take the whites of
three new laid Eggs, and three quarters of a pound of fine Sugar finely
beaten; beat it well together with the whites of the Eggs, and Ice the
Cake. If you please you may add a little Musk or Ambergreece.

EXCELLENT SMALL CAKES

Take three pound of very fine flower well dryed by the fire, and put to it
a pound and half of loaf Sugar sifted in a very fine sieve and dryed; Three
pounds of Currants well washed and dryed in a cloth and set by the fire;
When your flower is well mixed with the Sugar and Currants, you must put in
it a pound and half of unmelted butter, ten spoonfuls of Cream, with the
yolks of three new-laid Eggs beat with it, one Nutmeg; and if you please,
three spoonfuls of Sack. When you have wrought your paste well, you must
put it in a cloth, and set it in a dish before the fire, till it be through
warm. Then make them up in little Cakes, and prick them full of holes; you
must bake them in a quick oven unclosed. Afterwards Ice them over with
Sugar. The Cakes should be about the bigness of a hand-breadth and thin: of
the cise of the Sugar Cakes sold at Barnet.

MY LORD OF DENBIGH'S ALMOND MARCH-PANE

Blanch Nut-Kernels from the Husks in the best manner you can. Then pun them
with a due proportion of Sugar, and a little Orange-flower, or Rose-water.
When it is in a fitting uniform paste, make it into round Cakes, about the
bigness of your hand, or a little larger, and about a finger thick; and lay
every one upon a fine paper cut fit to it; which lay upon a table. You must
have a pan like a tourtiere, made to contain coals on the top, that is
flat, with edges round about to hold in the coals, which set over the
Cakes, with fire upon it. Let this remain upon the Cakes, till you
conceive, it hath dryed them sufficiently for once; which may be within a
quarter of an hour; but you take it off two or three times in that time, to
see you scorch not the outside, but only dry it a little. Then remove it to
others, that lye by them; and pull the Papers from the first, and turn them
upon new Papers. When the others are dryed enough, remove the pan back to
the first, to dry their other side: which being enough, remove it back to
the second, that by this time are turned, and laid upon new Papers. Repeat
this turning the Cakes, and changing the Pan, till they are sufficiently
dry: which