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 of loaf sugar beaten and sifted; heat them an hour longer, stir in half a pound of dry flour, and the peel of a lemon grated off; butter the pan, seer some sugar over them as you put them into the oven, and when they are risen, take them out and lay them on a clean cloth; when the oven is cool put them in again on sieves, and let them stand till they are dry and will snap in breaking.

To make hard Biscuits.

Take half a peck of fine flour, one ounce of caraway seeds, the whites of two eggs, a quarter of a pint of ale yeast, and as much warm water as will make it into a stiff paste; form it into long rolls, bake them an hour, and the next day pare them round; then slice them into pieces about half an inch thick, dry them in the oven, draw and turn them and dry the other side, and they will keep a whole year.

To make iced Biscuits, the French Way.

Take the whites of eight, and the yolks of six eggs, put to them one pound of loaf sugar beat and seered, and beat them two hours; have ready fourteen ounces of fine flour double beat; sifted, and well dried in an oven coals; when the oven is swept and your plates buttered, put in the flour as fast as you can mingle them together, and lay them upon the plates, putting a little musk and ambergris, finely beat, into them; you must be very quick after the flour is in, and set them in a quick oven; this will make twenty large ones, laying one spoonful out for each.

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