Scald your pears tender, with some lemon juice in the water: put them into cold water and pare the rind off; lay them in allum and water all night, to keep them white; then drain and put them into jars: to a quart of brandy, allow a pint of clarified sugar.
PART VI.
METHODS OF MAKING BISCUITS AND CAKES.
It is here necessary to premise that particular care must be taken to keep the utensils entirely free from grease of any kind: and the flour and sugar quite dry, as in case of neglect you cannot make good biscuits.
Savoy Biscuits.
Take one pound and a half of sugar, one pound and two ounces of flour, and twenty four eggs: separate the yolks from the whites, beat the yolks and sugar together with a spoon: whisk the whites up stiff, and mix with the yolks; whisk it all on a slow fire till warm, then take it off and whisk it till cold; mix in the flour, and drop them through a funnel made for the purpose.
N.B. They require a hot oven, and you should sift a little sugar over them, just before you put them in.