seeds well picked, then take your pie plates, wipe them, butter
them, and drop the stuff on them with a spoon in form of round
cakes, put them into a very mild oven and when you see them be hard
and rise a little, take them out and keep them for use.

_To make Sugar-Cakes or Jambals._

Take two pound of flour, dry it, and season it very fine, then take
a pound of loaf sugar, beat it very fine, and searse it, mingle your
flour and sugar very well; then take a pound and a half of sweet
butter, wash out the salt and break it into bits into the flour and
sugar, then take the yolks of four new laid eggs, four or five
spoonfuls of sack, and four spoonfuls of cream, beat all these
together, put them into the flour, and work it up into paste, make
them into what fashion you please, lay them upon papers or plates,
and put them into the oven; be careful of them, for a very little
thing bakes them.

_To make Jemelloes._

Take a pound of fine sugar, being finely beat, and the yolks of four
new laid eggs, and a grain of musk, a thimble full of caraway seed
searsed, a little gum dragon steeped in rose-water, and six
spoonfuls of fine flour beat all these in a thin paste a little
stiffer then butter, then run it through a butter-squirt of two or
three ells long bigger then a wheat straw, and let them dry upon
sheets of paper a quarter of an hour, then tie them in knots or what
pretty fashion you please, and when they be dry, boil them in
rose-water and sugar; it is an excellent sort of banqueting.

_To make Jambals._

Take a pint of fine wheat flour, the yolks of three or four new laid
eggs, three or four spoonfuls of sweet cream, a few anniseeds, and
some cold butter, make it into paste, and roul it into long rouls,
as big as a little arrow, make them into divers knots, then boil
them in fair water like simnels; bake them, and being baked, box
them and keep them in a stove. Thus you may use them, and keep them
all the year.

_To make Sugar Plate._

Take double refined sugar, sift it very small through a fine searse,
then take the white of an egg, gum dragon, and rose-water, wet it,
and beat it in a mortar till you are able to mould it, but wet it
not to much at the first. If you will colour it, and the colour be
of a watry substance, put it in with the rose-water, if a powder,
mix it with your sugar before you wet it; when you have beat it in
the mortar, and that it is all wet, and your colour well mixt in