through a sieve; beat four eggs, pour them on with three quarters of a pound of melted butter, knead all well together, and bake them.
MACAROONE.
Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds—mix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly. Be careful not to let them get discoloured.
TO MAKE DROP BISCUIT.
Beat eight eggs very light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them on tin sheets, and bake them in a quick oven.
TAVERN BISCUIT.
To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly.
RUSK.
Rub half a pound of sugar into three pounds of flour—sift it, pour on half a pint of good yeast, beat six eggs, add half a pint of milk—mix all together, and knead it well: if not soft enough, add more milk—
