-

{35}An other way to make Mackaroones

Take one pound of sugar fine beaten, one pound of Allmonds blanched
as you blanch them put them into cold water, when they be throughly
cold, drye them in a linnen cloth and as you beat them sprinkle
now and then a sponefull of rosewater into them you may if you
please, steepe a graine of muske or Ambergrees in rosewater, six
spoonesfull will be enough to moisten the whole pound, when the
Allmonds are throughly beaten mingel your suger, then take 3 .
Eggs . 2 . of the yolkes being taken away, mingle it all well together
then ley them out thick upon marchpaine sheetes, and bake
them upon pie plates

{36}To make Puffe Paste.

{37}To make marrow pudding .

Take a penny white loafe and slice it round & thinn,
annoint the dish with butter and strew a few currants,
then rubbe cinamon and sugar, in both sides of the bread
and couer the dish with the bread then lay marrow on the
bread in pretty bigg pieces all ouer, then quarter 4 dates
and lay them upon the marrow, & strewe currants, cinamon
and sugar upon the bread and dates, and doe so till your
dish bee full, but lay bread uppermost and strewe currants
uery thick upon it, then take 3 yelkes of Eggs and halfe
a pint of creame and a little rosewater sweeten it with sugar
and power upon it till the dish be full, then let it bale
uery gently and serue it in with sugar ouer it

{38}To refine sugar

Take a poud of sugar & halfe a pint of water & boile them
together till all the sugar be melted, then take the white
of an Egge and faire water . 12 . spoonesfull, and beate
them together with a brushing rod till they come to froth
then put to it the hard sugar, and set it on the fire againe,
and uer as it riseth, drop in a drop of cold water, then
let it boile, till you see the froth of the sugar rise as
whit as an Egge and then take it by the fire & scumme it