_To keep Barbaries to garnish your Meat._
Take the worst of them, and boyle them in faire water, and
straine the liquor from them, and while the liquor is hot put it into
your _Barbaries_, being clean picked, and stop them up, and if they
mould much, wash them throughly in the liquor, then boyle the
liquor againe, and strayne it, and let it coole, then put it to your
_Barbaries_ againe.
[Illustration: A Rose]
_Conserve of Barbaries._
Take your _Barbaries_, pick them clean in faire branches, and
wash them clean, and dry them on a cloath, then take some other
_Barbaries_, and boyle them in _Clarret_ wine till they be very soft,
then straine them, and rub them so well through the strainer, that
you may know the substance of them, and boyle up this matter
thus strained out, till it be very sweet, and somwhat thick, then setting
it by till it be cold, and then put in your branches of _Barbaries_
into gally pots, or glasses, and fill it up with the cold Syrupe,
and so shall you have both Syrupe, and also _Barbaries_, to use at
your pleasure.
* * * * *
_Of Almonds._
_To make Almond Biscate._
Steepe one pound of _Almonds_ so long in cold water, till they will
blanch, then put them in _Rose_-water, and beat them in so much
_Rose_-water as will keep them from growing to an Oyle, and no
more; take one pound of _Sugar_ beaten very fine, and sifted
through a Searce, take the whites of six Eggs beat to a froth, as
you use to doe for other Bisket, with a spoonfull of fine flower,
set the _Almonds_ and _Sugar_ on a soft Charcoal fire, let them boyle
together till they be very thick, and so let them stand till they be
almost cold, then beat the Eggs and that together, put in a little
_Muske_ for the better tast, if you please, then lay them upon papers,
in what proportion you will, and dry them in an Oven, with
a slack fire.
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