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A receite howe to make white paste Royall

Take a pound of almondes and blanch the^m and beate
them very small w^th rose water then clarify a pound of
suger and sett it to boyle and as it doth boile th take
the white of an egge and beate in a pinte of faire
water till the rise a ffroth upon the top of the water
then when your sirruppe is at a candie height put
your pound of almonds into it and stir your almondes
and your suger well togeather and as you doe stir them put
of the ffroth that is on the top of your water into it, and
keepe it in stirringe till it looke very white then set it on
the ffire againe and keepe it stirringe over the fire, till
it doe come cleane from the bottom of your panne, then
lay it upon papers like mackaroones, but lay them not
soe thicke hige and when they be could, they wilbe
more hard and more pleasinge both in tast and couler
then any of the other breades whatsoever they be, and
you must take heed that you bake it not in your oven
in any case but use it when it is could.

A Receyte how to make fyne suger cakes

Take half a pound of fyne wheat flowre
half a pound of suger, the yolkes of iii egges iii
ounce of Sweet butter make these innto a paste w^th
a quarter of a pynt of Creame, then Rolle them
out & cut them Round with a [?] Glase then
take a litle Rose water, & [weet] them upon the
top & scrape a litle suger upon them & set them
upon papers & so bake them