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froath with a graine of muske and Ambergreece
then mixt them well with the paste & lay it on =
marchpane bottoms & searced suger vpon them &
set them into an ouen & when they are hardned
take them out and fashon them Then set them
in againe & bake them till you thinke they are
enough
To make mackroones or portugall farts=
Take a pound of Almonds and lay them in cold
water ouer night, then blanch them and drie them
in a cloath & take as much suger weight for weight
pownd them with reasonable store of rose water
then mingle your suger & that togeather and set
it vpon coales in a dish & let it drie about a
quarter of an hower but not boyle then let it
stand by till it be through cold then take the
whites of 6 eggs & beate them to a froath & put in
as much wheate flower & somewhat more in the
beating as will goe into an hazle nut, bake them
vpon wafers or else vppon plates with as little
butter as you can put vppon the plate Let not
your ouen be too hot & when you set them in to
the ouen scrape a little suger lightlie on them
Remember to mingle the whites of egge after=
they are beaten to a froath very well with your
paste & then lay it vpon your plates and wafers
and bake them. /
To make sugar plate
Take halfe an ounce of gumm dragon, Lay it a
steep in rosewater till it be congealed in to a jelly
then straine it through a cloath & beate it in a
morter till it looke very white then beate searsed