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 the length of one or two yards, of the breadth of four or six fingers, and about the thickness of two crown pieces; put your cream in the middle of the whole length of it, and close the paste so that your cream may not run out, and make it in the shape of a sausage; then put it on paper well buttered, turning it round to imitate the form of a small, and rub it with beaten eggs; bake it in a moderate oven, and glaze it.

To make white Loaves.

Take double refined sugar, a little musk, and ambergris, wet them with the white of an egg, beaten to a froth, to the thickness of a paste; when beaten and tempered well together with a wooden spoon, take as much as a filbert, made up and cut round the middle like a loaf; put them in the oven upon papers, taking care it be not too hot, for they must be perfectly white, only a little coloured at the bottom of the sugar; the longer they are beaten with the back of the spoon the better.

To make common Biscuits.

Beat up six eggs, with a spoonful of rose water, and a spoonful of sack; then add a pound of fine powdered sugar, and a pound of flour; mix these into the eggs by degrees, with an ounce of coriander seeds; shape them on white thin paper or tin moulds, in any form you please. Beat the white of an egg, and with a feather rub it over, and dust some fine sugar over them. Set them in an oven moderately heated, till they rise and come to a good colour; and if you have no