Take some of the Sugar plate print it in a mould made for a wallnut kernell and yellow it over with a little safforn water with a feather take search’d cinnamon and Sugar as much of the one as the other make it up to paste with gumdragon steep’d with rose water print that in a mould made like a wallnut shell & when they be dry close them together with a little gumdragon.
449. To make Muskedyne Cumfits.
Take Sugar plate mould it in a little muske and ambergreese then rowle it as thin as paper and cut it square like lozenges like small diamonds then let it dry as it lyeth.
450. To make Italyan Biskit.
Take Searched Sugar a little of the white of an egg a little ambergreese and muske according to your taste and when you have beaten this to paste in an Alleblaster morter then mould it in a little annyseed finely dusted and make it up in loaves as big as crabs cut them about like manchet and when they be risen Something high take them forth upon the plate you baked them on remove them not till they cold for if they be they will breake.
451. To make French Biskit.
Take half a peck of flour 4 eggs half a pint of ale yest an ounce and half of annyseeds make all these together in a loaf with a little sweet cream and a little cold water make it in the fashion of a dutch loaf something long cut it in good thick slices like toasts when it is 2 day old then rub it over with powder Sugar and lay it in a warme Stove and let it dry in and so you must Sugar it over 3 or 4 times & then box it.
452. To make Macaroons.
Take almonds and blanche them take a quarter of a pound and 3 ounces of Searched Sugar beat these in a morter with a little of the white of an egg and rose water so beat it till it be a thicker than batter for fritters drop it upon wafers and so bake it.