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Preserving.

again. Then lett it stand till it be cold, then mould it and rowle it thin;
then take half a po^d of other Marsh-pan's paste vnboiled, & putt into it 2 ounces
of Carroway, a grain of musk and 3 drops of oyle of Lemons; and so make
that paste into small Rowles of the big mess of wall nutts, then make y^e balls
vp into other paste like vnto litle puffs, so flatt them downe with y^r hand
like figgs, and so bake them vpon Marsh-pan's wasters. These are the
right portugal taikes soe called in Banqueting.

To make Oranges Bisketts.
Take the best & clearest rind, oranges, and putt them in faire water;
and shift them twice a day for eight days together, then boile them in faire
water, which you must change according as you find the bitterness remaining
in their taste, and untill you can trust a straw thorow them, then take all
the Inside out, and to every po^d of oranges take 3 po^ds of [loafe] sugar,
which must first be finely beaten, then putt your oranges into a stone-mortar
and as they worke faire putt your sugar by dgrees, and when it is brought to
a fine paste, spread it vpon a plate about half an Inch thickness, and stew
it with a very gentle heat; and then cutt it into peeces. Remember to wipe
the Oranges very dry when you take them out of the water.

To make Mace's Cakes.
Take one pound of Sugar and a po^d & half of flouer and take creame of
the best, and boile it very thick, and take 3 spoonfull of the cheafest of the
creame when it is cold and one yolk of an egg & two beaten nuttmeggs, and so,
much beaten mace as you shall like and a litle salt, and so much cold butter
as will knead them up; and when tis kneaded together, the sooner you
mould it in Cakes the better they will be, and so bake them.

To make Flower-Briskett Bread.
Take half a po^d of sugar and three quarters of a po^d of flower and some sweet fennel-
-seed, bruised a litle in a mortar, and the dust fanned from them; some six grains of muske
beaten into fine pouder; five yols of eggs, but non of the whites, and so much cold
water as will knead them up, so rowle them up like ringes & make them in knotts
what fashion you will & bake them.

To make Macarons.
Take two po^ds of Iordain almonds; blanch them & beat y^m small, as
you beat them you must sprinckle in some rosewater, or some musk-water
that they be not to oyley; then take a po^d & 3 quarters of fine sugar & stirr
your almonds and sugar together in a Bason with a wodden slice; Then beate
the whites of five eggs till they com to a very froth; and as you beate
your

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preserving

your eggs cast in a spoonfull of wheat flower, Butt before you putt in
your whites of eggs to your almonds, you must putt your Bason with your
stuffe vpon hott coales and stirr them there with a wooden slice a whole
quarter of an houre; then sett it to coole & when it is cold putt in your
whites of eggs & stirr them well together; then take vp a litle with your
wooden slice vpon faire paper, and make it into what forme you will,
then putt it into the oven being in a teperate heathe, and when they
are half baked, which you may find by the softness of them in the top, then
take them and loose them from the papers; and lett them stand till they
be thorowghly cold, then sett them into the oven (not new hott again) and
keep the oven's mouth stopt. You must remember that the oven be
not scorching hott att the first.

To make flower Bisket another way.
Take a po^d of fine sifted flower, and a po^d & 3 quarters of fine sugar,
and is yolks of eggs & whites; Beat your eggs first well together in a
great Bason with a wooden slice; then putt your sugar into your eggs,
& beate them well together; then putt in your flouer and half an ounce
of Coriander seeds well beaten. You must have litle [Coffins] or 4 or 5
inches long and one inche broad & deepe; then anoint your [Coffins]
with a Feather with melted butter; then putt in a spoonfull or two
of melted butter into your Coffins and sett them into the Oven being
something hotter then when you take out Levain bread; Then lett them
stand an houre. In the time you shall see them rise higher yⁿ y^e Coffins
and have a glasse skine on the top; then take them out & loose y^m
with a knife very softly from the Coffin, Being out of the Coffin lett
them laye till they be cold; Then lay them on clear papers and sett
them into the Oven again (not being new hott) & lett them stand one
houre longer, the mouth of the Oven being alwaies stopt. This way
you make Spanish Bisketts Bread with & or 10 eggs more, and bake it
in a great Coffin, & then cutt it out in slices.

To make a Thick spiced Cake.
Take a peck of flower. a pound of sugar. 3 pounds of Corrints. half an ounce
of Cinamon. half an ounce of Cloves. 4 nuttmeggs. 2 po^ds of sweet butter. a penn
-worth of pepper. a penny worth of creame, being half a pinte, somewhat more then a
pinte of good ale yest, and lett the Baker make it almost as light as his bread
but putt not over much yest in it.

To make a Bride Cake.
It is the same as this and that written before page 5.