Take almonds and blanch them out of seething water beat them in a stone morter drop in now and then a drop or 2 of rosewater to keep them from oyling now & then strew in a handful of searched Sugar to bring it to paste when you have brought it to perfect paste rowle it abroad as thin as you will have it set an edge about it as about a tart then make little conceiptes to garnish it then set it in an oven as hot as for manchet and bake it lay wafers under it upon a double paper bake it on a pye plate, then ice it with the white of an egg rosewater and searched Sugar beaten together as thick as batter for fritters when it is half baked spread on this ice with a feather set it into the oven again when the ice is risen take it out stick in your garnishing in long cumfitts while it is hot then when it is cold gild it. 447. _To make Sugar Plate._ Take searched Sugar make it up to paste with gumdragon steep’d with rosewater when you have brought it to a perfect paste rowle it as thin as ever you can so print it in moulds & it will dry as it lies. 448. _To make Wallnuts Artificial._ 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. 453. _To make Naples Biskit._