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the rinds, and boil them first in several waters, till the bitterness is boiled out.

TAKE a gill of clear water, infuse in it the rind of a lemon, till it tastes of it; then take the whites of fix eggs, the juice of four lemons, beat all well together, and run them through a hair sieve, sweeten them with double-refined sugar, and set them on the fire, not too hot, keeping stirring; and when it is thick enough, take it off.

TAKE six pounds of cocoa-nuts, one pound of aniseeds, four ounces of long pepper, one of cinnamon, a quarter of a pound of almonds, one pound of pistachios, as much achiote as will make it the colour of brick; three grains of musk, and as much ambergrease, six pounds of loaf sugar, one ounce of nutmegs, dry and beat them, and sieve them through a fine sieve: your almonds must be beat to a paste, and mixed with the other ingredients; then dip your sugar in orange-flower, or rose-water and put it in a skillet, on a very gentle charcoal-fire; then put in the spice, and strew it well together; then the musk and ambergrease; then put in the cocoa-nuts last of all; then achiote, wetting it with the water the sugar was dipt in; stew all these very well together over a hotter fire than before; then take it up, and put it into boxes, or what form you like, and set it to dry in a warm place. The pistachios and almonds must be a little beat in a mortar, then ground upon a stone.

TAKE six pounds of the best Spanish nuts, when parched, and cleaned from the hulls; take three pounds of sugar, two ounces of the best cinnamon, beaten and sifted very fine; to every two pounds of nuts put in three good vanelas, or more or less as you please; to every pound of nuts half a dram of cardamum seeds, very finely beaten and fierced.

TAKE two quarts of new milk, set it as it comes from the cow, with as little runnet as you can; when it is come, break it as gently as you can, and whey it well; then pass it through a hair-sieve, and put it into a marble morter, and beat into it a pound of new butter, washed in rose-water; when that is well