The accomplisht cook: or, The art & mystery of cookery

of paste, and put slices of citron round about it, bar it with puff paste, and the bottom also, or short paste in the bottom. _To make a made dish of Curds._ Take some tender curds, wring the wehy from them very well, then put to them two raw eggs, currans, sweet butter, rose-water, cinamon, sugar, and mingle all together, then make a fine paste with flour, yolks of egs, rose-water, & other water, sugar, saffron, and butter, wrought up cold, bake it either in this paste or in puff-paste, being baked ice it with rose-water, sugar, and butter. _To make a Paste of Violets, Cowslips, Burrage, Bugloss, Rosemary Flowers,_ &c. Take any of these flowers, pick the best of them, and stamp them in a stone mortar, then take double refined sugar, and boil it to a candy height with as much rosewater as will melt it, stir it continually in the boiling, and being boiled thick, cast it into 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