Take half a pound of the finest sugar beat and search it as fine as you can then put it in a stone alabaster morter then take the whites of 4 eggs beat them to a froth and put it to your Sugar and beat it with your Sugar as white as you can and as fine as may be then put as much civet as a pins head and as much musk then butter your plates & wipe then afterward lay them in workes bake them in an oven after the bread is drawn or pyes you may put seeds if you please. 328. _The Lady Jenkinsons Plumme Cake._ Take a peck of fine wheat flour 3 pound of butter breake your butter in pieces into the flour till it be crumbly and then take 8 pound of y^e best currants and put them in with a quarter of an ounce of mace & one ounce and half of nutmegs a pound and half of loafe Sugar a spoonfull of salt and an ale pint of Scaulded cream and a pint of cream cold something better than a quarter of a pint of sack 6 eggs both yolkes and whites a pint of new ale barme strain’d, mingle all these together but do not knead it longer than to mingle it, then set it before the fire to rise, which will be in half an hour, it must be cover’d with a blanket, when you rowle it out you may if you will put a sheet of other paste under it the oven must be well and hot and it must stand in the oven at least 3 hours when it is almost baked you may draw it to the mouth of the oven and see it as you do tarts. 329. _To make Light Bread the French Way._ Take half a peck of fine dress’d flour and a pint and half of the best ale barme & as much fair water made hot not to Scauld y^e barme but hotter than to endure your hand in it then put your barme to it and season it w^{th} a small handfull of salt then make your dough with it & knead it well together & as fast as you can make it into 16 small balls & spread a woollen cloth to lay your loaves on & cover them with ye same on board lay them one by one not to touch then put them in the oven when you go about your dough you must not let it stand to long but there is no directions to be given when to draw, but you must draw it as you see Cause. 330. _The Lady Buttons Almond Butter._ Take the best Jourdan almonds and blanch them beating them very small with sweet cream and strain it out and put in as much Sugar as will sweeten it beat your almonds after the first straining 3 or 4 times then set it over a gentle fire till it is pretty thick then put it in a cloth to whey So let it hang all night to drain then turn it into dishes. 331. _The Lady Bidollyps Rasberry Wine._