[Transcript for page 16]

and 2 whits halfe a pound of butar washt in ros
water 6 sponefulls of creame wormed 2 pound of curance well picked washed and dryed make it up in to past and let it lye a litell by the fire side and make it in to twelf caks and bake them ...
To Make Craknells
Take a pound of suger flowre well dryed a pound 
of suger dryed and searced 4 yelks and 2 whits 
of eges a quarter of a pound of butar a litell rose water a sponefull of culliander scedes brused 
make this up in to a past roule it as thinn as you 
can then cut it out by a plat prick them and
wash them over with eges and so bake them :::
To Make Jumballs
Take a pound of sweet butar wash it in rose
water one pound of suger the yelks of 8 eges 2
pound of flowre 4 sponfulls of rose water a 
few culliander seeds and a litell muske ...
To Make Mackorones
Take a pound of allmonds blanched them in could 
water one pound of suger being very findly beaten the whits of 2 eges and a litell muske wash your
allmons in rose water then put them in your morter 
beat your eges to a froth with a litell rose water
put them and your suger in by degrees beat them
as fast as you can till they be very fine then take