Take a gallon of stroakings and 2 quarts of cream you must take a pint
of new milk and put to your cream your cream must be very sweet cream
then take as many pickt marigold flowers as you can hold in your hands
pound them and strain them into the stroakings you must but boyle up
your cream and run it up almost scaulding hot you must not breake your
curd but cut it a cross and a thwart into your vate about an inch deep
your vate must be. So set it in ye press & when you take it out you
must keep it in rushes it will be ready in 10 days or a fortnight.
382. _The Lady Ashfields Almond Puffs, Jumballs Beaten Small with Rose
Water or Orange Flower Water._
Take 5 or 6 almonds to a quarter of a pound of Sugar a quarter of the
white of an egg froth’d so made up and dryed in an oven. Her Angelicoe
cakes thus pour your angeligoe into hot water to green boyle your Sugar
to a candy hight chop your angeligoe when green’d and peeled & so boyle
them in your sirrop and drop them into cakes and strew them till dry &
they will keep all the year.