A daily exercise for ladies and gentlewomen. Whereby they may learne and practice the whole art of making pastes, preserues, marmalades, conserues, tartstuffes, gellies, breads, sucket candies, cordiall vvaters, conceits in sugar-vvorkes of seuerall kindes. As also to dry lemonds, orenges, or other fruits. Newly set forth, according to the now approued receipts, vsed both by honourable and vvorshipfull personages. By Iohn Murrell, professour thereof.

To make shell bread.

56 BEate a quarter of a pound of double refined Sugar, cearse it with two or three spoonefulls of the finest, the youlkes of three new laid egs, and the white of one, beate all this together in with two or three spoonefulls of sweete creame, a graine of muske, a thimble full of the powder of a dried Lemond, and a little Annise-seede beaten and cear∣sed, and a little Rose-water, then baste Muskle-shells with sweete butter, as thinne as you can lay it on with a feather, fill your shells with the batter

and lay them on a gridiron or a lattise of wickers into the ouen, and bake them, and take them out of the shells, and ise them with Rose-water & Su∣gar. It is a delicate bread, some call it the Italian Mushle, if you keepe them any long time, then alwaies in wet wea∣ther put them in your ouen.