lumps upon a pye plate, when it is cold, box them, and keep them all
the year in a stove.

_To make the Portugal Tarts for banquetting._

Take a pound of marchpane paste being finely beaten, and put into it
a grain of musk, six spoonfuls of rose-water, and the weight of a
groat of Orris Powder, boil all on a chaffing dish of coals till it
be something stiff; then take the whites of two eggs, beaten to
froth, put them into it, and boil it again a little, let it stand
till it be cold, mould it, and roul it out thin; then take a pound
more of almond-paste unboil'd, and put to it four ounces of
caraway-seed, a grain of musk, and three drops of oyl of lemons,
roul the paste into small rouls as big as walnuts, and lay these
balls into the first made paste, flat them down like puffs with your
thumbs a little like figs and bake them upon marchpane wafers.

_To make Marchpane._

Take two pounds of almonds blanch't and beaten in a stone mortar,
till they begin to come to a fine paste, then take a pound of sifted
sugar, put it in the mortar with the almonds, and make it into a
perfect paste, putting to it now and then in the beating of it a
spoonful of rose-water, to keep it from oyling; when you have beat
it to a puff paste, drive it out as big as a charger, and set an
edge about it as you do upon a quodling tart, and a bottom of wafers
under it, thus bake it in an oven or baking pan; when you see it is
white, hard, and dry, take it out, and ice it with rose-water and
sugar being made as thick as butter for fritters, to spread it on
with a wing feather, and put it into the oven again; when you see it
rise high, then take it out and garnish it with some pretty conceits
made of the same stuff, slick long comfets upright on it, and so
serve it.

_To make Collops like Bacon of Marchpane._

Take some of your Marchpane paste and work it with red sanders till
it be red, then roul a broad sheet of white marchpane paste, and a
sheet of red paste, three of white, and four of red, lay them one
upon another, dry it, cut it overthwart, and it will look like
collops of bacon.

_To make Almond Bread._

Take almonds, and lay them in water all night, blanch them and slice
them, take to every pound of almonds a pound of fine sugar finely
beat, & mingle them together, then beat the whites of 3 eggs to a
high froth, & mix it well with the almonds & sugar; then have some
plates and strew some flour on them, lay wafers on