Appendix to the Art of Cookefy. 353 
Weh, it muft be as little warm as you can juft feel it, when you 
hold your hand in it. 
How to make fine almond cakes ; 
TAKE a pound of Jordan almonds, blanch them, beat them 
very fine with a little orange*flower water, to keep them from 
oiling; then take a pound and a quarter of fine fugar, boil it to 
a candy height : then put in your almonds; then take two freftx 
lemons, grate off the rind very thin, and put as much juice as 
to make it of a quick tafte; then put it into your glades, and 
fet it into your ftove, ftirring them often, that they do not can¬ 
dy: fo when it is a little dry, put it into little cakes upon ftieets 
of glafs to dry, 
flow to make Uxbridge-cakes* 
TAKE a pound of wheat flour, feven pounds of currants, 
half a nutmeg, four pounds of butter, rub your butter cold very 
well amongft the veal, drefs your currants very well in the 
flour, butter, arid feafoning, and knead it with fo much good 
new yeaft as will make it into a pretty high pafte; ufually two 
pennyworth of yeaft to that quantity ; after it is kneaded well 
together, let it ftand an hour to rile; you may put half a pound 
of pafte in a cake. 
How to make mead\ 
TAKE ten gallons of water, and two gallons of honey, & 
handful of raced ginger ; then take two lemons, cut them in 
pieces, and put them into it, boil it very well, keep it flam¬ 
ming ; let it ftand all night in the fame velTe! you boil it in, the 
•next morning barrel it up, with two or three fpoonfuls of good 
yeaft. About three Weeks or a month after, you may bottle it* 
Marmalade of cherries . 
TAKE five pounds of cherries, ftoned, and two pounds of 
hard fugar, (bred your cherries, wet your fugar with the juice 
that runneth from them ; then put the cherries into the fugar, 
and boil them pretty faft till it be a marmalades when it is cpldj 
put it up in glaffes for ufe. 
T o dry damojins * 
TAltE four pounds ■ of damofins; take one pound of fine 
fugar, make a fyrup of it, with about a pint of fair water; then 
put in your damofins, ftir it into your hot fyrup, fo let them 
A a ftand 
