of two lemons grated, and some citron finely shred; bake them in little cake pans in a quick oven, and when they are coloured, turn them on tins to harden the bottoms; but before you set them in the oven again, strew some double refined sugar on them finely sifted; remember to butter your pans, and fill them but half full.
To make Black Caps of Apples.
Pare them, lay them in your pan, strew a few cloves over them, a little lemon peel cut very small, and two or three blades of cinnamon, with some coarse sugar; cover the pan with brown paper, set them in an oven with the bread, and let them stand till the oven is cold.
To make Chocolate Almonds.
Take a pound of chocolate, finely grated, and a pound and an half of the best sugar, finely sifted; soak some gum dragon in orange flower water, and work them into what form you please; the paste must be stiff; dry them in a stove. You may write devices on paper, roll them up, and put them in the middle.
To make Wafers.
Take a pound of fine flour, and eight eggs,beat them well together; put in a penny loaf grated, one nutmeg, two glasses of sack, a spoonful of yeast, better than half a pound of melted butter, and as much milk as will make it a thick batter; let it stand three or four hours to rise; they must be well beaten, and when you have rolled them out thin, put them into any shape, and bake them.
