Having peeled half a pound of filberts, put them into a preserving pan over a moderate fire, and stir them constantly with a spatula until they become equally colored of a light vel-Jow: then set them to cool. When cold, pound them with a little white of egg to a paste; then mix them with half a pound of flour, the same of powder sugar, and the yolks of four or five eggs, and then finish the operation as directed for almond rolls. Froth, and trace on the surface an ear of wheat, or anything else, with the point of a knife: take care to dry them well in the baking, that they may be crisp. Coarse powder sugar may also be strewed over-, before they are put in the oven.