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5
To Make Sugar Cakes
Take 2 lb of fine Floure A Pound of searsed Sugar mix
your floure and Sugar together yn {mixle?] in A Pound
of Butter with 8 yolk's of Eggs and 4 Whits with
Halfe a Gill of Rose Water mix all into A Paist and
Roale ym out and cutt ym with A drinking Glass Top
Bake ym on sheets of white Paper with Floure
under ym, lett ym not stand too long in ye oven to broune
if you will you may Putt some Slist Nutmegg or carraway
Seeds into some of ye Paist it will give it A Pretty
Taist, Lett your Egg's be wel bett with ye Rose water
before you mix them

To Make Bisketts
Take Halfe a Pound of Sugar Beaten and Searsed; five
New layd Eggs Putt ym together before you beat it yn
beat it an Houre and A Halfe, yn putt in 5 or 6 lb
of fine Floure it must not be beaten after the Floure
is in but Stired well; drop it uppon Papers made like
driping Pans and lay'd on sheets of Tinn, Strew Searsed
Sugar over Every one of ym; and Bake them after they
are taken off ye Papers wch must be before they be
could you must Sett them into ye oven to Harden and
Keep ym in A very dry Place

To Make Mackrooms
Take a pound of Almonds Blanched 3 quarter's
of A Pound of Sugar Finely beaten Stamp ye Almond's
and as you stamp ym Putt in some Sugar and a Little
Rose water to Keep them from oyling when you-
think they are Enough they Are Enough and hath
mingled all your Sugar Putt to it a White of an Egg
well beaten Stir all well togeather and Drop ym
upon wafers and lay ym in Platters so bake ym.

5
To Make Sugar Cakes
Take 2 lb of fine flour, a pound of sieved sugar, mix
your flour and sugar together then mix/mingle in a pound
of butter with 8 eggs yolks and four egg whites with
half a gill of rose water. Mix all into a paste and
roll them out and cut them with a drinking glass top.
Bake them on sheets of white paper with flour
under them, let them not stand too long in the oven to brown.
If you will, you may put some sliced nutmeg or carraway
seeds into some of the paste; it will give it a pretty
taste. Let your eggs be well beaten with the rose water
before you mix them.

To Make Biscuits
Take half a pound of sugar beaten and sieved, five
new laid eggs, put them together before you beat it then
beat it an hour and a half. Then put in 5 or 6 lb
of fine flour, it must not be beaten after the flour
is in but stirred well. Drop it upon papers made like
dripping pans and laid on sheets of tin. Strew sieved
sugar over every one of them, and bake them. After they
are taken off the papers, which must be before they are
could, you must set them into the oven to harden and
keep them in a very dry place.

To Make Macaroons
Take a pound of almonds blanched, 3 quarters
of a pound of sugar finely beaten. Stamp the almonds
and as you stamp them put in some sugar and a little
rose water to keep them from oiling. When you
think they are enough they are enough, and have
mingled all your sugar, put to it an egg white
well beaten. Stir all well together and drop them
upon wafers and lay them in platters, so bake them.

5
To Make Sugar Cakes
Take 2 lb of fine Floure A Pound of searsed Sugar mix
your floure and Sugar together yn {mixle?] in A Pound
of Butter with 8 yolk's of Eggs and 4 Whits with
Halfe a Gill of Rose Water mix all into A Paist and
Roale ym out and cutt ym with A drinking Glass Top
Bake ym on sheets of white Paper with Floure
under ym, lett ym not stand too long in ye oven to broune
if you will you may Putt some Slist Nutmegg or carraway
Seeds into some of ye Paist it will give it A Pretty
Taist, Lett your Egg's be wel bett with ye Rose water
before you mix them

To Make Bisketts
Take Halfe a Pound of Sugar Beaten and Searsed; five
New layd Eggs Putt ym together before you beat it yn
beat it an Houre and A Halfe, yn putt in 5 or 6 lb
of fine Floure it must not be beaten after the Floure
is in but Stired well; drop it uppon Papers made like
driping Pans and lay'd on sheets of Tinn, Strew Searsed
Sugar over Every one of ym; and Bake them after they
are taken off ye Papers wch must be before they be
could you must Sett them into ye oven to Harden and
Keep ym in A very dry Place

To Make Mackrooms
Take a pound of Almonds Blanched 3 quarter's
of A Pound of Sugar Finely beaten Stamp ye Almond's
and as you stamp ym Putt in some Sugar and a Little
Rose water to Keep them from oyling when you-
think they are Enough they Are Enough and hath
mingled all your Sugar Putt to it a White of an Egg
well beaten Stir all well togeather and Drop ym
upon wafers and lay ym in Platters so bake ym.