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{32}To make Italia Chips

Take fine sugar finely searsed and uiolet sugar & rose sugar
finely searsed, and make them up to paste, euery one of them
seuerally with Gumme traganth steept in rosewater, then
towle them uery thinne and lay them one upon an other
then rowle them up like a quier of paper & cut them
ouerthwart in clices and rowle them uery thinne

{33}To make Jumbolles

Take a pound of the finest flower, & a pound of hard
sugar uery small beatten and beate them together
then take an ounce of anisseed well dusted and
bruised in a morter and halfe an ounce of Carraways
seeds, halfe an ounce of Colliander seedes prepared,
by laying them an houre into whitewine uinegar, take
the uineger cleane from the seeds and dry it by
the fier then take all these seeds, and strew them
amongst the flower, then take 8 Eggs putting
away . 4 . of the whites and mingle them together,
then worke them in rowles and knott them and
set them upon papors and prick them, and set
them in the ouen heate as before, and when these
are well baked put them up

{34}To make mackmacharoones

Take a pound of Jordaine Allmondes & a pint of fine
allmonds like sugar then lay them in faire water
and blanch them, and beate them in an Allabaster
morter or other stone morter, and as you beate them put
in now and then some rosewater, soe continuing till they
be uery finely beaten and strewe in amongst the Almonds
now and then your sugar apound of it, which must be
uery small and fine, beaten together till they bee well
{sprigs} incorporated, then put all out into a dish, and take the
{butchers} whites of 2 eggs, and beate them with . 3 . or . 4 butchers spriggs
{broome} and as the froth ariseth stirre it in amongst the allmonds
then sett the dish upon a chaffing dish with coales,
stirring the ALmmonds continually for feare of burning, then
when it is throughly hot, take it from the coales, then
hauing wafers cut long or round as you please, put
your stuffe upon them, and set them in the ouen on
paper after household bread, or uery well warmed with a
couple of small fagotts, leauing the ouens mouth open
and when they are sufficiently drye, take them out, and
if you loue muske you may put in a little in the beating
of them with the rose water.
{An}