peel grated; bake them on papers in a moderate oven.
To make Drop Biscuits.
Beat the yolks of ten eggs, and the whites of six, with one spoonful of rosewater, half an hour, then put in then ounces of loaf sugar beat and sifted; whisk them well for half an hour, then add one ounce of caraway seeds crushed a little, and six ounces of fine flours; whisk in your flour gently, drop them on wafer papers, and bake them in a moderate oven.
To make French Biscuits.
Having a pair of clean scales ready, in one scale put three new laid eggs; in the other scale as much dried flour as is equal in weight with the eggs; take out the flour, and as much fine powdered sugar; first beat the whites of the eggs up well with the whisk, till they are of a fine froth; put in half an ounce of candied lemon peel cut very thin and fine, and beat well; slip in the yolks, and with a spoon temper it well together; shape your biscuits on fine white paper with a spoon, and throw powdered sugar over them; bake them in a moderate oven, bot to 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 in boxes for use.
To make Lemon Biscuits.
Take the whites of four eggs, and yolks of ten, beat them a quarter of an hour with four spoonfuls of orange flower water; add to it one pound
