Take fiftv-six eggs, four pounds of sugar, the zes-tes of four oranges, a pound and three-quarters of potatoe-flour sifted; and make your biscuit as follows: grate the zestes of the oranges on a piece of sugar, and as soon as it becomes colored, scrape it off, and grate again until ail the zeste is done, then dry the sugar perfectly, crush and sift it.

Break your eggs one by one, (taking care that all are perfectly fresh;) put the yolks and whites into separate vessels; mix half your sugar with the former, stirring it in with a spatula until perfectly smooth, then add the remainder, and work it well for twenty minutes. Whip the whites till quite firm, putting in a small quantity of pounded alum; when sufficiently whipped, which may be known by little points rising when the whisk is taken out; mix a little with the yolks; still, however, keeping the whites stirring; then pour the yolks on them very gently mixing them together as you pour, with the whisk: sift over the whole a pound of potatoe-flour, stirring the mixture all the time; when ready to put into the mould, your paste should be very smooth, and somewhat of the consistence of treacle. Butter the mould, and put in a few spoonfuls of your paste at first, to prevent any globules of air appearing on the top when baked; pour in the remainder carefully. Cover a baking-plate with hot ashes, lay the mould in the midst of them, and place it in a moderate oven; keep it open for an hour, that the biscuit may be watched, and if it takes color too quickly, cover it with paper. In three hours lime take it from the oven, and if it be of a good color, and firm, turn it on a baking-tin, tie round it a band of double paper, and replace it in the oven for a quarter of an hour to dry.

Savoy Biscuits

Whip twelve whites of eggs to a snow; beat the yolks with a pound and a quarter of powder-sugar, mix them together, with three-quarters of a pound of flour and the grated rind of a lemon, into a paste, rub your mould with melted butter, and bake it.