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To Make Blois bisket
Take sixteen eggs, but four of the whites beat the
whites to a very good froth, & the yolks with three spoon=
=fulls of sack, & three of orange flower water; And a little
mace shred very fine, mix your yolks & your whites
very well together then straw in a pound of loaf sugar
slf sifted beat it half an hour then strew in 3 quarters of
a pound of fine flower dryd and sifted, beat it about a qua=
=ter of an hour longer. butter your pans well, & just when you put
then into the oven shake some double refined sugar over your
Biskets
A Butter Bisket
take one pound of dry sears'd sugar, almost one
pound of butter, squeeze it with your hands together
a quarter of an hour, then beat it with a slice half an hour
putt in 6 eggs leaving out of the whites, well beaten with orange
flower water, Beat all these together a quarter of an hour
or more, put in half a lemon peal sliced small strew in
gently a pound of dry flower beat all these well together,
put them into pans being first buttered & ice them when they
go into the Oven with sugar & Orange flower water, tht has just
boild up together so bake them, & as fast as they come of the
{out} Oven, take them of the pans.
To make Carraway Bunns
Take 2 Quarts of flower dried, a Pound and 2
Ounces of Butter Rubb it in the flower, putt in
some nuttmegg and mace beaten, 4 Eggs beaten
putt to them spoonfuls of mace sack & of rose water
half a pint of yeest, putt to these as much warrm
Cream as will make it into a limber past, & putt
in a pound and 2 ounces of Carraway Cumfitts make it
into Bunns, And lay them on Tin plates, Dip the tops of them
as they goe in the Oven