searsed, put into it two grains of musk, a grain of civet, two grains of ambergriese, and a thimble full of white orris powder, beat all these with gum-dragon steeped in rose-water; then roul it as thin as you can, and cut it into little lozenges with your iging-iron, and stow them in some warm oven or stove, then box them and keep them all the year.
[ To make Craknels.]
Take half a pound of fine flour dryed and searsed, and as much fine sugar searsed, mingled with a spoonfull of coriander-seed bruised, and two ounces of butter rubbed amongst the flour and sugar, wet it with the yolks of two eggs, half a spoonful of white rose-water, and two spoonfuls of cream, or as much as will wet it, work the paste till it be soft and limber to roul and work, then roul it very thin, and cut them round by little plats, lay them upon buttered papers, and when they go into the oven, prick them, and wash the tops with the yolk of an egg, beaten and made thin with rose-water or fair water; they will give with keeping, therfore before they are eaten they must be dried in a warm oven to make them crisp.
[ To make Mackeroons.]
Take a pound of the finest sugar, and a pound of the best Jordan-almonds, steep them in cold water, blanch them and pick out the spots: then beat them to a perfect paste in a stone mortar, in the beating of them put rose-water to them to keep them from oyling, being finely beat, put them in a dish with the sugar, and set them over a chafing-dish of coals, stir it till it will come clean from the bottom of the dish, then put in two grains of musk, and three of ambergriese.
[ To make the Italian Chips.]
Take some paste of flowers, beat them to fine powder, and searse or sift them; then take some gum-dragon steeped in rose-water, beat it to a perfect paste in a marble mortar, then roul it thin, and lay one colour upon another in a long roul, roul them very thin, then cut them overthwart, and they will look of divers pretty colours like marble.
[ To make Bisket Bread.]
Take a pound of sugar searsed very fine, a pound of flour well dryed, twelve eggs and but six whites, a handful of caraway-seed, and a little salt; beat all these together the space of an hour, then your oven being hot, put them into plates or tin things, butter them and wipe them, a spoonful into a plate is enough, so set them into the oven, and make it as hot as to bake them for manchet.