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._