Take one pound and a half of sugar, three quarters of a pound of flour, one pound and a half of yolks of eggs, eight preserved orange peels, and two ounces of almonds; pound your peels and almonds fine, then beat it up and proceed in the same manner as in making the royal heart biscuits.
Queen Cakes.
Take one pound and a quarter of flour, one pound of sugar, and one pound of butter, a quarter of a pound of currants, and eight eggs: cream your butter, and beat it up with the eggs and sugar, then put in the flour and currants.
Champaign Biscuits.
Take the whites of eight eggs with some flour, and half a pound of butter; beat the eggs and sugar together: melt the butter, and beat it up; then put in the flour and a few carraway seeds: fold a paper up in the form of a fan, and drop them in the ridges: they will require a hot oven.
Fine Rusks.
Make a good diet bread paste, bake it in long tins; when cold, cut it in slices, and brown them in the oven: put a few carraway seeds in the paste.
French Rusks.
Take three pounds of sugar, four pounds of flour, and two pounds of yolks of eggs: beat the sugar and yolks together, then mix in the flour, and roll it up in long rolls; bake it, and when cold, cut it into thin slices.