when you have done with the oven, if you have no stove to dry them in, put them in the oven again, and let them stand all night to dry.
To make French biscuits.
HAVING a pair of clean scales ready, in one scale put three new-laid eggs, in the other scale put as much dried flour, an equal weight with the eggs, take out the flour, and as much fine powdered sugar; first beat the whites of the eggs up 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 flip in your biscuits on fine white paper with your spoon, and throw powdered sugar over them. Bake them in a moderate oven, not hot, giving them a fine colour on top. When they are baked, with a fine knife cut them off from the paper, and lay them in boxes for use.
To make mackeroons.
TAKE a pound of almonds, let them be scalded, blanched and thrown in cold water, then dry them in a cloth, nd pound them in a mortar, moisten them with orange-flour water, or the white of an egg, lest they turn to oil; afterwards take an equal quantity of fine powder sugar, with three or four whites of eggs, and a little musk, beat all well together, and shape them on a wafer paper with a spoon found. Bake them in a gentle oven on tin plates.
To make Shrewsbury cakes.
TAKE two pounds of flour, a pound of sugar finely searched, mix them together (take out a quarter of a pound to roll them in) take four eggs beat, four spoonfuls of cream, and two spoonfuls of rose-water, beat them well together, and mix them with the flour into a paste, roll them into thin cakes, and bake them in a quick oven.
To make madling cakes.
TO a quarter of a peck of flour well dried at the fire, add two pounds of mutton suet tried and strained clear off; when it is a little cool, mix it well with the flour, some salt, and avery
