blanched
Almonds, beat them very well, putting in sometime Rosewater to keepe
them from Oyling; adde what spice you please; let this be put to the
rest, with a quarter of a pint of Sack, and a little saffron; and when
you have made all this into Past, cover it warme before the fire, and
let it rise for halfe an hour, then put in twelve pound of Currans well
washed and dryed, two pound of Raisins of the Sun stoned and cut small,
one pound of Sugar; the sooner you put it into the Oven after the fruit
is put in, the better.

_To make Almond Jumballs._

Take a pound of Almonds to halfe a pound of double refined Sugar beaten
and Searced, lay your Almonds in water a day before you blanch them, and
beat them small with your Sugar; and when it is beat very small, put in
a handfull of Gum-dragon, it being before over night steeped in
Rose-water, and halfe a white of an Egge beaten to froth, and halfe a
spoonfull of Coriander-seed as many Fennell and Ani-seeds, mingle these
together very well, set them upon a soft fire till it grow pretty thick,
then take it off the fire, and lay it upon a clean Paper, and beat it
well with a rowling pin till it work like a soft past, and so make them
up, and lay them upon Papers oyld with Oyle of Almonds, then put them in
your Oven, and so soon as they be throughly risen, take them out before
they grow hard.

_To make Cracknels._

Take halfe a pound of fine flower, dryed and searced, as much fine sugar
searced, mingled with a spoonfull of Coriander-seed bruised, halfe a
quarter of a pound of butter rubbed in the flower and sugar, then wet it
with the yolks of two Eggs, and halfe a spoonfull of white Rose-water, a
spoonfull or little more of Cream as will wet it; knead the Past till it
be soft and limber to rowle well, then rowle it extreame thin, and cut
them round by little plates; lay them up on buttered papers, and when
they goe into the Oven, prick them, and wash the Top with the yolk of an
Egg beaten, and made thin with Rose-water or faire water; they will give
with keeping, therefore before they are eaten, they must be dryed in a
warme Oven to make them crisp.

_To Pickle Oysters._

Take Oysters and wash them cleane in their own Liquor, and let them
settle, then strain it, and put your Oysters to it with a little Mace
and whole pepper, as much Salt as you please, and a little Wine-Vinegar,
then set them over the fire, and let them boyle leisurely till they are
pretty tender;