The accomplisht cook: or, The art & mystery of cookery

be got, beat it and searse it; then have six new laid eggs, and beat them into a froth, take the froth as it riseth, and drop it into the sugar by little and little, grinding it still round in a marble mortar and pestle, till it be throughly moistened, and wrought thin enough to drop on plates; then put in some ambergriese, a little civet, and some anniseeds well picked, then take your pie plates, wipe them, butter them, and drop the stuff on them with a spoon in form of round cakes, put them into a very mild oven and when you see them be hard and rise a little, take them out and keep them for use. _To make Sugar-Cakes or Jambals._ Take two pound of flour, dry it, and season it very fine, then take a pound of loaf sugar, beat it very fine, and searse it, mingle your flour and sugar very well; then take a pound and a half of sweet butter, wash out the salt and break it into bits into the flour and sugar, then take the yolks of four new laid eggs, four or five spoonfuls of sack, and four spoonfuls of cream, beat all these together, put them into the flour, and work it up into paste, make them into what fashion you please, lay them upon papers or plates, and put them into the oven; be careful of them, for a very little thing bakes them. _To make Jemelloes._ Take a pound of fine sugar, being finely beat, and the yolks of four new laid eggs, and a grain of musk, a thimble full of caraway seed searsed, a little gum dragon steeped in rose-water, and six spoonfuls of fine flour beat all these in a thin paste a little stiffer then butter, then run it through a butter-squirt of two or three ells long bigger then a wheat straw, and let them dry upon sheets of paper a quarter of an hour, then tie them in knots or what pretty fashion you please, and when they be dry,