The Queen's Biscuits

Take a pound and a half of flour, a pound and a half of fine sugar, the whites of twenty-four, and the yolks of eighteen eggs, put in coriander seeds beaten small at discretion; mix these well together, and make them into a soft paste, add a little soft yeast or not. Lay this paste on paper, or in crusts about two inches broad, and four inches long, set them in a moderate oven, and when they begin to turn brown, take them out, and lay them on paper, in a dry place.

Rice Biscuits

Take the grated rind of a lemon, the whites of sixteen eggs, the yolks of six, half a pound of rice flour, ten ounces of powder sugar, two ounces of apple, and the same of apricot, marmalade, and two ounces of orange-flowers. Pound the marmalades and orange-flowers together, then add the whiles of eggs, whipped to a snow; beat the yolks with the sugar for a quarter of an hour, put them to the rest, and when well mixed in, add the lemon-peel and rice-flour; work all together, pour the preparation into paper cases, bake them in a moderate oven, and glaze them.

Small Biscuits

Make a paste with a quarter of a pound of flour, three spoonfuls of fine powder sugar, and the same of marmalade; add whites of eggs to work it pretty soft; and make this paste to what shape and size you please.

Spunge Biscuits

Beat together, for half an hour, four well-beaten eggs, and half a pound of finely-poiuded loaf sugar; then mix in lightly six ounces of dried and sifted Hour, and the grated peel of a lemon, or a tea-spoonful of essence of lemon, with a table-spoonful of rose water. Flour the pans, fill them half full, and sift pounded sugar over them. Bake them in a quick oven.

St. Cloud Biscuits

Sift two ounces of rice-flour through a tammy into an eartnen pan, with half a pound of powder sugar, the yolks of four eggs, and a little green lemon grated; beat them up together for a quarter of an hour: whisk the whites of eight eggs to a froth and mix them with the yolks. Put this into buttered moulds or paper cases, and bake in a moderate oven. When done take them from the mould while hot, and ice them in the following manner: beat up half the white of an egg and two spoonfuls of powder-sugar with a wooden spoon, add occasionally a few drops of lemon-juice; when it becomes quite white lay it over the biscuits; and place them in the oven a minute to dry.


Lay the rind of a lemon in boiling water, till it be tender; take half a pound of sweet almonds, and blanch them in cold water, and two ounces of gum-dragon, which soak in fair water; then pound the almonds, putting in as you pound, the whites of two eggs beaten hollow; pound the lemon in a stone mortar by itself, and put the gum and the lemon into the almonds, and mix them well together; then beat a pound of fine sugar in a mortar with the almonds, gum and lemon, and afterwards add two pounds more of fine sugar, stirring it with a spoon, then roll it up in little rolls, and lay them upon white papers, and set them in the oven.