1466. Biscuits Of Any Kind Of Fruit

To the pulp of any scalded fruit put the same weight of sugar, beat them both well together for two hours, then make them into forms, or put them in paper cases, and dry them in a cool oven, turn them the next day, and let them remain until quite dry, then put them in boxes.

1467. Devilled Biscuits

Dip one into boiling water, butter it well, spread it over with ready made mustard, cayenne pepper, a good deal of black pepper, and salt; rub them well into the biscuit, put it in the oven, or on the gridiron to brown.

1468. Fowls And Meat

May be done in the same way, only score the leg of a fowl or turkey, and in the nicks put cayenne pepper and mustard, and some salt and black pepper.

1469. Orange Biscuits

Take a quarter of a pound of flour, three quarters of a pound of powdered sugar, six fresh eggs, and the rind of an orange grated, beat them in a mortar to paste, and bake in cases like other biscuits;

1470. Savoy Biscuits

The mixture is the same, with an addition of a spoonful or two more of flour to be added, this is squeezed through a bag and pipe in rows, on sugared paper, very quickly done, and then sugar the tops, bake in a quick oven; when done wet your dresser and draw the paper from the baking sheet on to the wet dresser; let it lie until the cakes will be easily removed, sticking one on the other.