every place, then mould it and make it into what form you please.

_To make Muskedines called Rising Comfits or Vissing Comfits._

Take half a pound of refined sugar, being beaten and searsed, put
into it two grains of musk, a grain of civet, two grains of
ambergriese, and a thimble full of white orris powder, beat all
these with gum-dragon steeped in rose-water; then roul it as thin as
you can, and cut it into little lozenges with your iging-iron, and
stow them in some warm oven or stove, then box them and keep them
all the year.

_To make Craknels._

Take half a pound of fine flour dryed and searsed, and as much fine
sugar searsed, mingled with a spoonfull of coriander-seed bruised,
and two ounces of butter rubbed amongst the flour and sugar, wet it
with the yolks of two eggs, half a spoonful of white rose-water, and
two spoonfuls of cream, or as much as will wet it, work the paste
till it be soft and limber to roul and work, then roul it very thin,
and cut them round by little plats, lay them upon buttered papers,
and when they go into the oven, prick them, and wash the tops with
the yolk of an egg, beaten and made thin with rose-water or fair
water; they will give with keeping, therfore before they are eaten
they must be dried in a warm oven to make them crisp.

_To make Mackeroons._

Take a pound of the finest sugar, and a pound of the best
Jordan-almonds, steep them in cold water, blanch them and pick out
the spots: then beat them to a perfect paste in a stone mortar, in
the beating of them put rose-water to them to keep them from oyling,
being finely beat, put them in a dish with the sugar, and set them
over a chafing-dish of coals, stir it till it will come clean from
the bottom of the dish, then put in two grains of musk, and three of
ambergriese.

_To make the Italian Chips._

Take some paste of flowers, beat them to fine powder, and searse or
sift them; then take some gum-dragon steeped in rose-water, beat it
to a perfect paste in a marble mortar, then roul it thin, and lay
one colour upon another in a long roul, roul them very thin, then
cut them overthwart, and they will look of divers pretty colours
like marble.

_To make Bisket Bread._

Take a pound of sugar searsed very fine, a pound of flour well
dryed, twelve eggs and but six whites, a handful of caraway-seed,
and a little salt; beat all these together the space of an hour,
then your oven being hot, put them into plat