To make Paste of flowers of the colour of Marble, tasting of natural flowers.

Take every sort of pleasing Flowers, as Violets, Cowslips, Gilly-flowers, Roses or Marigolds, and beat them in a Mortar, each flower by it self with sugar, till the sugar become the colour of the flower, then put a little Gum Dragon steept in water into it, and beat it into a perfect paste; and when you have half a dozen colours, every flower will take of his nature, then rowl the paste therein, and lay one piece upon another, in mingling sort, so rowl your Paste in small rowls, as big and as long as your finger, then cut it off the bigness of a small Nut, overthwart, and so rowl them thin, that you may see a knife through them, so dry them before the fire till they be dry.

To make Paste of Rasberries or English Currans.

Take any of the Frails, and boil them tender on a Chafing-dish of coals betwixt two dishes and strain them, with the pap of a rosted Apple; then take as much sugar as the 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.