es or tin things, butter
them and wipe them, a spoonful into a plate is enough, so set them
into the oven, and make it as hot as to bake them for manchet.

_To make Bisquite du Roy._

Take a pound of fine searsed sugar, a pound of fine flour, and six
eggs, beat them very well, then put them all into a stone mortar,
and pound them for the space of an hour and a half, let it not stand
still, for then it will be heavy, and when you have beaten it so
long a time, put in halfe an ounce of anniseed; then butter over
some pie plates, and drop the stuff on the plate as fast as two or
three can with spoons, shape them round as near as you can, and set
them into an oven as hot as for manchet, but the less they are
coloured the better.

_Bisquite du Roy otherways._

Take to a pound of flour a pound of sugar, and twelve new laid eggs,
beat them in a deep dish, then put to them two grains of musk
dissolved, rose-water, anniseed, and coriander-seed, beat them the
space of an hour with a wooden spatter; then the oven being ready,
have white tin molds butter'd, and fill them with this Bisquite,
strow double refined sugar in them, and bake them when they rise out
of the moulds, draw them and put them on a great pasty-plate or
pye-plate, and dry them in a stove, and put them in a square lattin
box, and lay white papers betwixt every range or rank, have a
padlock to it, and set it over a warm oven, so keep them, and thus
for any kind of bisket, mackeroons, marchpane, sugar plates, or
pasties, set them in a temperate place where they may not give with
every change of weather, and thus you may keep them very long.

_To make Shell Bread._

Take a quarter of a pound of rice flour, a quarter of a pound of
fine flour, the yolks of four new laid eggs, and a little
rose-water, and a grain of musk; make these into a perfect paste,
then roul it very thin and bake it in great muscle-shells, but first
roast the shells in butter melted where they be baked, boil them in
melted sugar as you boil a simmel, then lay them on the bottom of a
wooden sieve, and they will eat as crisp as a wafer.

_ To make Bean Bread._

Take two pound of blanched almonds and slice them, take to them two
pound of double refined sugar finely beaten and searsed, five whites
of eggs beaten to froth, a little musk steeped to rose-water and
some anniseeds, mingle them all together in a dish, and bake them on
pewter-plates buttered, then afterwards dry the