Then remove it to
others, that lye by them; and pull the Papers from the first, and turn them
upon new Papers. When the others are dryed enough, remove the pan back to
the first, to dry their other side: which being enough, remove it back to
the second, that by this time are turned, and laid upon new Papers. Repeat
this turning the Cakes, and changing the Pan, till they are sufficiently
dry: which you must not do all at once, least you scorch them: and though
the outside be dry, the inside must be very moist and tender. Then you must
Ice them thus: Make a thick pap with Orange flower or Rose-water, and
purest white Sugar: a little of the whites of Eggs, not above half a
spoonful of that Oyl of Eggs, to a Porrenger full of thick Pap, beaten
exceeding well with it, and a little juyce of Limons. Lay this smooth upon
the Cakes with a Knife, and smoothen it with a feather. Then set the pan
over them to dry them. Which being if there be any unevenness, or cracks or
discolouring, lay on a little more of that Mortar, and dry it as before.
Repeat this, till it be as clear, and smooth, and white, as you would have
it.
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