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{26}To make Conceipts to print with
mouldes

Take some of your marchpaine paste and roule it something thinne, &
take wooden mouldes without brimmes and a little rub the sugar ouer
the paste, but strew none into the moulde

{27}To make Italian Bisket

Tak searsed sugar and beate it in an Allabaster morter with Gume
Traganth and the white of an egge, a little muske, a little ambergreese
then moulde it up with a little anisseed being cleane dusted then mould
it in the bignes of a crab, cut it about like a manchet, & prick it quite
through in the top, then set them in a reaosnable quick ouen, and
when they are rison somewhat high, take them out and remoue them
not till they be cold, you must take them upon a pie plate

{28}To make prime Bisket

Take sugar finely searsed one pound, and a pound of fine flower
8 . Eggs whereof two you must take out the yolkes, & beate them an
houre together, then take coffins of tinne, & rub them with butter,
then heate the ouen as for manchet, when you are readie to fill
the coffins halfe full and better, & set them into the ouen

{29}To make Collips of paste like
Bacon

Take some of your marchpaine paste, & mould it in saunders finely
searsed untill it be red, then rowle out 3 . cakes of red and . 4 of white
and lay them one upon another, a white and a red then cut them
ouerfwart in slices like Collips of Bacon then m rowle them
a little not uery thinne, then lay them on a warme stone &
dry them

{30} To make Eggs to your Collips

Take sugar finely searsed, worke it up to paste with a gumme
traganth being steept in rose water staine some of this paste
yellow with saffron, then rowle it up round like the yolkes
of Eggs & fashion the whites with your hands like an Egge
then cut it in 4 quarters and with a little gumme traganth
wett a quarter & set it on the yellow which will look like
a Egge cut in 4 quarters

{31}To make Diastoma, which are
otherwise called cleare cakes

Take Rasberries and put them in a stone Jugge, & set the
Jugge into a pot of seething water and euer as they doe dis-
solue powre the liquor through a strainer into a Bason,
then take a pinte of the liquor & a pound of sugar, &
put the said liquor into a posnet, & the sugar into an
other and put as much water to the sugar as will melt
it, then boile it till it come to a candy height and boile
the liquor as long in the other posnet, then put them seething
hot together, and boile them a little while then powre it
{hot}