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 no stove to dry them in, put them into the oven at night, and let them stand till morning.

To make Ratifia Biscuits.

Take four ounces of bitter almonds, blanch and beat them as fine as you can; in beating them, put in the whites of four eggs, one at a time, and mix it up with sifted sugar to a light paste; roll the cakes, and lay them on wafer paper, or tin plates; make the paste so light as to take it up with a spoon; then bake them in a quick oven.

To make Sugar Biscuits, a Cheap Way.

Take one pound of fine flour, one pound of powder sugar, a few almonds blanches and pounded; mix these with six spoonfuls of rose water, and the yolks and whites of eight eggs beat a full flour; when well mixed, put it into small tin pans of various forms, and bake them only with the heat of the oven after the batch is drawn, and stop the oven very close

To make Savoy Biscuits.

Take eight eggs, separate the whites from the yolks, and beat the whites till they are very high; then put your yolks in with a pound of sugar, beat this for a quarter of an hour, and when the oven is ready,put in one pound of fine flour, and stir it till it is well mixed; lay the biscuits upon the paper and ice cream, only taking care the oven is hot enough to bake them speedily.

Another Way.

Take twelve eggs, leave out half the whites, beat them up with a small whisk, put in two or three