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

fine searsed sugar, a pound of fine flour, and six eggs, beat them very well, then put them all into a stone mortar, and pound them for the space of an hour and a half, let it not stand still, for then it will be heavy, and when you have beaten it so long a time, put in halfe an ounce of anniseed; then butter over some pie plates, and drop the stuff on the plate as fast as two or three can with spoons, shape them round as near as you can, and set them into an oven as hot as for manchet, but the less they are coloured the better. _Bisquite du Roy otherways._ Take to a pound of flour a pound of sugar, and twelve new laid eggs, beat them in a deep dish, then put to them two grains of musk dissolved, rose-water, anniseed, and coriander-seed, beat them the space of an hour with a wooden spatter; then the oven being ready, have white tin molds butter'd, and fill them with this Bisquite, strow double refined sugar in them, and bake them when they rise out of the moulds, draw them and put them on a great pasty-plate or pye-plate, and dry them in a stove, and put them in a square lattin box, and lay white papers betwixt every range or rank, have a padlock to it, and set it over a warm oven, so keep them, and thus for any kind of bisket, mackeroons, marchpane, sugar plates, or pasties, set them in a temperate place where they may not give with every change of weather, and thus you may keep them very long. _To make Shell Bread._ Take a quarter of a pound of rice flour, a quarter of a pound of fine flour, the yolks of four new laid eggs, and a little rose-water, and a grain of musk; make these into a perfect paste, then roul it very thin and bake it in great muscle-shells, but first roast the shells in butter melted where they be baked, boil them in melted sugar