French Biscuits

Take a pair of clean scales ; in one scale put three new-laid eggs, and in the other the same weight of dried flour. Have ready the same weight of fine powdered sugar. First beat up the whites of the eggs well with a whisk, till they are of a fine froth; then whip in half an ounce of candied lemon peel cut very thin and fine, and beat well; then by degrees whip in the flour and sugar ; then put in the yolks, and with a spoon temper them well together. Shape the biscuits on fine white paper with a spoon, and throw powdered sugar over them. Bake them in a moderate oven, not too hot, giving them a fine colour on the top. When, they are baked, with a fine knife cut them off from the paper, and lay them up for use in dry boxes.

Sponge Biscuits

Take twelve eggs, and beat the yolks of them for half an hour; then put in a pound and a half of sugar beat and sifted, and whisk it well till it rise in bubbles. Then beat the whites to a strong froth, and whisk them well with the sugar and yolks. Beat in fourteen ounces of flour, with the rinds of two lemons grated. Bake them in tin moulds buttered, and let them have a hot oven, but do not stop the mouth of it. They will take half an hour baking; but remember to sift pounded sugar over them before they are put into the oven.

Drop Biscuits

Take the whites of six eggs, and the yolks of ten. Beat them up with a spoonful of rose water for half an hour, and then put in ten ounces of beaten and sifted loaf sugar. Whisk them well for half an hour, and then add an ounce of carraway seeds crushed a little, and six ounces of fine flour. Whisk in the flour gently, drop them on wafer papers, and bake them in an oven moderately heated.

Spanish Biscuits

Take the yolks of eight eggs, and beat them half an hour, and beat in eight spoonsful of sugar. Beat the whites to a strong froth, and then beat them well, with the yolks and* sugar near half an hour. Put in four spoonsful of flour, and a little lemon peel cut exceedingly fine. Bake them on papers.

Common Biscuits

Take eight eggs, and beat them half an hour. Then put in a pound of beaten and sifted sugar, with the rind of a lemon grated. Whisk i an hour, or till it looks light, and then put in a pound of flour with a little rose water. Sugar them over, and bake them in tins or on papers.

Gingerbread Cakes

Take three pounds of flour, a pound of sugar, the same quantity of butter rolled in very fine, two ounces of ginger beat fine, and a large nutmeg grated : then take a pound of treacle, a quarter of a pint of cream, and make them warm together. Make up the bread stiff, roll it out, and make it up into thin cakes. Cut them out with a tea-cup or small glass, or roll them round like nuts, and bake them in a slack oven on tin plates.

Green Caps

Having gathered as many codlins as are wanted, just before they are ripe, green them in the same manner as for preserving ; then rub them over with a little oiled butter, grate double-refined sugar over them, and set them in the oven till they look bright, and sparkle like frost: take them out, and put them into a china dish; make a very fine custard, and pour it round them. Stick single flowers in every apple, and serve them up.