Take two pounds of flour, two pounds of butter, and four ounces of sifted loaf sugar; rub the sugar and the butter into the flour, and make it into a stiff paste with milk; pound it in a mortar; roll it out thin, and cut it into sizes and shapes to your fancy; lay them on buttered paper, in a warm oven, or iron plates brushed with a little milk. When done, you can give them a glaze by brushing them over with a brush dipped in eggs. A few caraway seeds may be added if thought proper.
Dry your biscuits in a slow oven; roll them and grind them with a rolling-pin on a clean board till the powder is fine; sift it through a fine hair-sieve, and it is fit for use.
Take half a tea-cup of water, six eggs and one pound of sifted loaf sugar - whisk them together till thick: then add a few caraway seeds, and eighteen ounces of flour - mix it lightly together, and drop the mixture on wafer-paper, about the size of a small walnut; sift sugar over them, and bake in a hot oven.
Rub six ounces of butter into three pounds and a half of flour - make a hole, and put in six ounces of powdered loaf sugar - wet up with eight eggs and a quarter of a pint of water - break your dough smooth - make them and dock them like a captain's biscuit - form them on your reel; drop them into a stew-pan of water boiling over the fire - when they swim take them out with a skimmer, and put them into a pailful of cold water; let them remain full two hours before you bake them - you may drain them in a cloth or in a sieve - bake thern on clean tins in a brisk oven, or on the bottom of the oven.
One pound of blanched sweet almonds (four ounces of them may be bitter), two pounds of sugar, one pint of the yolks of eggs, half a pint of whole eggs, one pound of flour, and the whites of twelve eggs beat to a firm froth.
Pound the almonds with the sugar in a mortar, and sift them through a wire sieve, or grind them in a mill, and mix them with the sugar in the mortar. First mix the whole eggs well with the almonds and sugar, then add the yolks by degrees, stirring the whole until quite light; then mix in the whites, and afterwards the flour, lightly; prepare some moulds as for Savoy cakes; but some only butter them. Fill the moulds three parts full and bake them in a moderate oven. For almond hearts, butter some tins in the shape of a heart, but without bottoms; cover a baking-plate with paper; place the tins on it, and fill them nearly three parts full with the mixture: dust a little sugar on the top, and bake them in a moderate oven.
Bake a cake in a melon-mould; when cold, cover it with icing as for a Venice cake. Whilst it is wet, stick on some pieces of loaf sugar, to imitate the surface of the melon. Strew over it some yellow and green sugar-sands; or paint it when dry to imitate nature. Form the stalk, leaves, etc, out of gum-paste, and fix them in the centre, on the top.