of it into Moulds._

Take one Pound of double refin'd Sugar beaten and searced, and three
Ounces of pure white Starch beaten and searced, then have some
Gum-Dragon steeped in Rosewater, and put some of it with the Sugar and
Starch and a little of Ambergreece into a Mortar, and beat them till
they come to a perfect Paste, you must also put in a little White of an
Egg with the Gum, then mould it with searced Sugar, then dust your
Moulds with Sugar, then roul out your Paste and lay it into the Mould,
pressing it down into every hollow part with your fingers, and when it
hath taken impression, knock the Mould on the edge against a Table and
it will come out, or you may help it with the point of your knife; if
you find you have put in too much Gum, then add more Sugar, if too much
Sugar, then more Gum, work it up as fast as you can, when they come out
of the Moulds trim them handsomely; if you would make saucers, dishes,
or bowls, you must rowl it out thin and put your Paste into a saucer,
dish, or bowl for a Mould, and let them stand therein till they be very
dry, then gild them on the edges with the white of and Egg laid round
about the edge with a pencil, and press the Gold down with some Cotton,
and when it is dry brush off the superfluous loose Gold with the foot of
an Hare, and if you would have your Paste exceeding smooth, as for Cards
or the like, then roul your Paste upon a slicked paper with a very
smooth Rouling-pin; if you would colour any of it, you must take the
searced powder of any Herbs or Flowers, first dryed, and put to it when
you beat it in a Mortar with the Gum.

233. _To make Paste of Almonds._

Take four Ounces of _Valentia_ Almonds, blanched and beaten with
Rosewater till it come to perfect Paste, then take stale white bread,
grate it and sift it, and dry it by the fire, then put that to your
Almonds with the weight of all in fine Sugar, beat them very well, and
put in some Spice beaten and searced, then when it is a little cool,
roul it out, dust your Moulds and print it, and dry it in an Oven, you
may if you please put the juice of a Limon into it when it is beating,
you may make some of it into Jumbolds, and tie them in knots and bake
them upon Buttered Plates, and when they are baked, ice them over with
Rosewater, Sugar, and the White of an Egg, and set them into the Oven
again for a while.

234. _To make French Bisket._

Take half a Peck of fine Flower, two Ounces of Coriander seeds, t