Take half a pound of vallentia almonds and as many Jordan almonds put them in a skellet of boyling water and blanch them as fast as you can put them in 3 several waters then beat them as small as may be but keep them from oyling by puting in often some rose water and fair water Soake some gume dragon in some rose water and fair water mingled then take a pound of double refined Sugar Siveted through a tiffanie sive then take half your almonds & half your Sugar put it on a chaffendish of coles in a pewter dish when it is well dissolved put in some of your gumme and mingle it very well beat the whites of 10 eggs to a froth and put them in keeping it still stiring till it be stiff to mould let it stand till it be near cold Sive some Sugar on a paper and make them up if you like colliander or any other seed you may add to them if you please. To make cakes of the other half Take the other half of your almonds and Sugar mingle it well but set it not on the fire till the oven be hot and sweeping then have ready the whites of 4 eggs beaten to a froth mingle it with the cakes then sift some fine Sugar on a pye plate drop it on the plate sift some Sugar on them so set them in your oven make your jomballs first the cakes must be baked as soon as made the almonds will require half a day to beat them. 390. _To Dry Apricocks._ Take a pound of apricocks before full ripe half a pound of the best Sugar Scauld your apricocks in fair water after they are pared then dry them in a cloth then boyle them in a Sirrop of that Sugar & so dry y^m in y^e sun or stove. 391. _To Ice Cakes._ Take 3 quarters of a pound of double refined Sugar Sifted through tiffany put it into a porrenger have ready 2 penny worth of gum dragon steep’d in rose water 4 days with some muske or ambergreese beat it together till it be very white this will glaze jomballs or cakes or anything. 392. _To Preserve Grapes Green._ To a pound of grapes take half a pound of Sugar after they are scummed and stoned put them in your Sugar without water set them on a quick fire and boyle them as fast as you can first they will look like Scaulded goosberries afterwards very clear after that as if they were burnt but by long boyling they will come to a very good green colour and then they are enough. aproved as ye best way to preserve grapes. 393. _To dry Peaches._ Green them as other fruit put a little Sugar in the water it will do the better when they are tender you may wipe off the skin make with 3 quarters of a pound of Sugar a Sirrop for a pound of peaches when they a little tender stone them boyle them till they are half enough then put them in a pot close covered where they may stand warme 3 or 4 days take half a pound of Sugar make more Sirrop drain them from the old then put them in a clean pot pour ye other Sirrop boyling hot on them cover them up close put the pot on embers a while then keep them in a stove. 394. _To make Almond Cake._