e Pulp doth weigh, and boil to a Candy height
with as much Rose-water as will melt it; then put the Pulp into the hot
Sugar, and let it boil leisurely till you see it is as thick as
Marmalet, then fashion it on a Pie-plate, and put it into the Oven with
two billets of wood, that the place touch not the bottom, and so let
them dry leasurely till they be dry.

_To make Naples Bisket._

Take of the same stuff the Mackaroons are made of, and put to it an
ounce of pine-apple-seeds in a quarter of a pound of stuff, for that is
all the difference between the Mackaroons and the Naples Bisket.

_To make Italian Biskets._

Take a quarter of a pound of searsed sugar, and beat it in an Alablaster
mortar with the white of an Egg, and a little Gum Dragon steept in
Rose-water, to bring it to a perfect paste, then mould it up with a
little Anniseed and a grain of Musk; then make it up like Dutch-bread,
and bake it on a Pie-plate in a warm Oven till they rise somewhat high
and white, take them out, but handle them not till they be throughly dry
and cold.

_To make Prince Biskets_

Take a pound of searsed sugar, and a pound of fine flower, eight Eggs
with two of the reddest yolks taken out, and so beat together one whole
hour, then take you Coffins, and indoice them over with Butter very
thin, then put an ounce of Anniseeds finely dusted, and when you are
ready to fill your Coffins, put in the Anniseeds and so bake it in an
Oven as hot as for Manchet.

_To make Marchpane to Ice and Gild, and garnish it according to Art._

Take Almonds, and blanch them out of seething water, and beat them till
they come to a fine paste in a stone Mortar, then take fine searsed
sugar, and so beat it altogether till it come to a prefect paste,
putting in now and then a spoonful of Rose-water, to keep it from
oyling; then cover your Marchpane with a sheet of paper as big as a
Charger, then cut it round by that Charger, and set an edge about it as
about a Tart, then bottom it with Wafers, then bake it in an Oven, or in
a Baking-pan, and when it is hard and dry, take it out of the Oven, and
ice it with Rose-water and Sugar, and the white of an Egg, being as
thick as butter, and spread it over thin with two or three feathers; and
then put it into the Oven again, and when you see it rise high and
white, take it out again and garnish it with some pretty conceit, and
stick some long Comfits upright in it, so gild it, then strow Biskets
an