To Make a Marchpine
Take a pound of small Almonds, blanch them, and beat them, as you doe your past of Almonds, then drive it into a sheet of past, and spread it on a botome of wafers, according to the proportion, or bignesse you please, then set an edge round about it, as you doe about a Tart, and pinch it if you will, then bake it in a pan, or Oven, when it is enough, take it forth, and Ice it with an Ice made of Rose-water and Sugar, as thick as batter, spread it on with a brush of bristles, or with feathers, and put it in the Oven againe, and when you see the Ice rise white and dry, take it forth, and stick long comfits in it, and set up a staddard in the middest of it, so gild it, and serve it.