364 Appendix to the Art of Cookery, 
con fumed'to a pint, and with it two ounces of ifinglafs wa filed 
in rofe-water, which mu ft be put in with the fecond water ; then 
ftrain it, and let it cool; then take three pints of cream, and boil 
it very well with a bag of nutmeg, cloves, cinnamon, and mace; 
then take a quarter of a pound of Jordan almonds, and lay them 
one night in cold water to blanch ; and when they are blanched, 
let them lie two hours in cold water; then take them forth, and 
dry them in a dean linen cloth, and beat them in a marble mor¬ 
tar, with fair water or rofe- water, beat them to a very fine pulp, 
then take fame of the aforefaid cream well warmed, and put the 
pulp by degrees into it, draining it through a cloth with the 
back of a fpoon, till all the goodnefs of the almonds be (trained 
out into the cream ; then feafon the cream with rofe-water and 
fugar ; then take the aforefaid jelly, warm it till it diffolves, and 
feafon it with rofe-water and lugar, and a grain of ambergreafe 
or mu(k, if you pleafe; then mix your cream and jelly together 
very well, and put it into glaffes well warmed (like fugar-loaves) 
and let it ftand all night; then put them forth upon a plate or 
two, or a white china difh, and ftick the cream with piony keiv 
pels, or ferve them in glafles, one on every trencher® 
Conferve of rofes boiled . 
TAKE red rofes, take off all the whites at the bottom, or 
elfewhere, take three times the weight of them in fugar; put to 
a pint of rofes a pint of water, (kirn it well, (bred your rofes a 
little before you put them into water, cover them, and boil the 
leaves tender in the water ; and when they are tender, put in 
your fugar ; keep them ftirring, left they burn when they are 
tender, and the fyrup be cpnfumed. Put them up. and fo keep 
them for yoqr ufe. 
How to make orange bifenits . 
PARE your oranges, not very thick, put them into water, 
but firft weigh your peels, let it ftand over the fire, and let it boil 
till it be very tender ; then beat it in a marble mortar, till it be 
a very fine fmooth pafte ; to every ounce of peels put two ounces 
and a half of double-refined fugar well fierced, mix them well to¬ 
gether with a fpoon in the mortar ; tnen fpread it with \ knife 
upon pye-plates, and fet it in an oven a little warm, or before the 
lire ; when it feels dry upon the top, cut it into what fafhion 
you pleafe, and spin them into another plate, and fet them in a 
