tar, or wooden bowl, and add as much double refined sugar as will make it thick; put in some ambergris to give it a taste, and rub it round the mortar for half an hour; put in a few caraway seeds, take a sheet of wafers and lay it on as broad as a six-pence and as high as you can; put them in a moderate hot oven seven or eight minutes, and they will look as white as snow.
To make seed Puffs.
Take gum-dragon and steep it in rose water; some double refined sugar, seer and wet it with some gum as stiff as paste; work it with a spoon till it becomes white, roll it out upon white paper very thin, and cut it out in shapes with a jigging-iron, and bake it in an oven, taking care not to scorch it.
To make Tumblets.
Take of fine sugar and flour one pound each, eight eggs, with their white taken out, and beat the yolks with two spoonfuls of rose water; take the quantity of a walnut of butter, which, along with the eggs, put to half the quantity of sugar and flour, and mingle in the other half gradually. Some make tumblets thus: take a pound of sugar, and mix it to the white of an egg well beaten; put to it a little grated lemon peel, making it in little balls; put them upon round papers, and do them in a pan over the fire till they are enough.
To make Macaroons.
Take a pound of almonds, scald and blanch them, and throw them into cold water; dry them
