Take 6 eggs and put away 3 of the whites beat them an hour together with rosewater put to this a quarter of a pint of cream half a pound of Sugar and as much flower as will make it up in a paste as you rowle it into weaks then put in some corriander and carraway Seeds then when you have made them into what faishon you think fit butter your plats & so bake them, let not your oven be to hot to colour them. 99. _Biskit Approvea._ Take a pound of fine Sugar beaten and searched one pound of flower 4 grains of Amber grease 3 grains of musk grind them with Sugar mingle them with the flour and Sugar altogether you must dry your flour then take 8 new laid eggs whites and yolks beat them in a stone morter with a wooden pessle for the space of an hour put your Sugar and flour in by little and little till it be all in then beat it for y^e space of 2 hours together you must not let it stand still at no time for the good beating makes it white and light then put in 2 spoonfulls of anyseeds and Stir them together then let your plat be buttered very thin then warm your plats and dish it as fast as you can then have your oven ready not very hot and put them in presently Sifting Sugar over them, when baked enough then take them out & pare y^e bottoms of them and lay them upon paper to dry & harden you must take them off y^e plats while warme. 100. _Sugar Cakes._ Take 2 pound of flour dryed & searched one pound of loaf Sugar dryed and Searched one pound of butter, 6 eggs leaveing out the whites then beat them very well & take a little cream & make it into paste then rowle it & flat it as you will have it & then cut it round w^{th} a glass and bake then in a cool oven you must wash y^e butter with a little rose water & see you dry it out. 101. _To make Jelly._ Take 4 calves feet and when they be blanched put them into a pot with a gallon of fair water and let them boyle till they be consumed to half Scumming it as it riseth very well then strain it through a coulender into a dish and let it Stand till the next day and through cold Slice it through in great pieces taking the top and bottom as thin as you can and make of the rest putting it into a clean Skillet then take a pint of Sack or white wine and put to it and the whites of 6 eggs very well beaten to a froth one nutmeg 2 races of ginger both sliced one Sprig of rosemary and a little Salt and half a pound of Sugar and you must Sharpen it with a little lemon and a little vergis if it be sack then set all these in Skillet on a gentle fire Stiring it till tis ready to boyle & let it boyle a quarter of an hour without Stiring and Strain it through a jelly bag of cotton and put a lemon peel into it & let it run through of itself and keep it for your use. 102. _To preserve Green Walnuts._