papers; the oven must be very hot, and they will take a considerable time in baking.
To make light Whigs.
Take a pound and an half of flour, and mix it with a pint of milk made warm; cover it, and let it lie by the fire half an hour; then take half a pound of sugar and half a pound of butter, work them in the paste, and make it into whigs with as little flour as possible, and if the oven is quick they will rise very much.
To make Chocolate Puffs.
Take half a pound of chocolate grated, and a pound of double refined sugar beat fine and sifted; with the whites of two eggs make a paste, and have ready some more sugar to strew on the tins; turn the rough side upwards, and bake them in a slow oven; you may form the paste into any shape, and colour it with different colours.
To make Black Caps, the best Way.
Take a dozen and a half of very large French pippins, or golden rennets, cut them in half and lay them as close to each other as you can, press the juice of a lemon into two spoonfuls of orange flower water, and mix them, altogether; shred some lemon peel into it, and grate some double refined sugar over it; put them into a quick oven, and half an hour's baking will be sufficient.
