Weigh eight eggs, an equal weight of sugar, and the weight of four in flour; beat up the yolks of five, and put them in an earthen vessel with some rasped lemon-peel and the sugar, beat them together for a long time, then add the whites of eleven eggs also well beaten, then mix in the flour by degrees, pour this into paper cases of whatever form and size you please; strew powder sugar over them, and bake in a cool oven.
Make a pound of flour, the yolk of an egg, and some milk into a very stiff paste; beat it well, knead till quite smooth, roll very thin and cut into biscuits, prick and bake in a slow oven till dry and crisp.
Wash four drachms of starred anise, and dry it in the oven; work up the yolks of five eggs and a quarter of a pound of powder sugar for about ten minutes; whip the whites to a strong froth, and mix them lightly with the yolks: add a quarter of a pound of dry sifted flour and the anise; pour this paste into a paper case, eleven inches long by seven wide. Bake it in a slow oven for about forty or fifty minutes, when, if firm, take it out. As soon as it is cold remove the paper, and cut the biscuits into whatever forms you please: dry them in the oven until they become brittle.
Dry fine flour and powder sugar, of each half a pound, thor-oughly: beat up four very fresh eggs for ten minutes, then add the sugar, beat them ten minutes longer, put the flour, and continue beating ten minutes more. Butter your baking plates and bake. Caraway or aniseed may be added, if you please.
Make a paste as for sweet biscuits, and when you have put in the flour, pour over it eight ounces of melted butter, after it has cooled a little; mix them together a short time with a wooden spoon, and put into buttered moulds, which must only be filled three parts, as the paste puffs up considerably, and would rise from the moulds, without care.
Take six ounces of roasted and skinned chestnuts, a little grated lemon-peel, a pound and a half of powder sugar, and ten whites of eggs. Pound the chestnuts to a paste, and then beat it up in an earthen pan with the other ingredients; when your paste is of a proper thickness, take it up with a knife, and lay it on paper, and form into biscuits whatever size you please. Bake them in a moderate oven, and when of a nice color take them out. Do not remove them from the paper till they are cold.
Put half a pound of fine sugar into an earthen pan, and pour over it the yolks of twelve eggs; put the whites into a preserving-pan, and whisk them for half an hour; in the meantime the sugar and yolks of eggs must be stirred with a wooden spoon, and pour them on the whites; stir them gently, add six ounces of fine flour and two of powder sugar sifted, and the grated rind of a lemon. Mix it all well together, but with great care, lest the snow of the whites should fall. With this fill some small buttered moulds, or paper cases, and bake them in a quick oven to a deep yellow, first sprinkling them with sugar. If they are in moulds, turn them out when baked; but they may remain in the paper cases, which need not be buttered.