Ginger Cakes.
Take one pound of butter, three pounds of flour, one pound of sugar; a pint of cream, and five eggs: beat the eggs, cream, and sugar together; melt the butter and put it in, then mix in the flour with a few carraway seeds, and six ounces of ginger; roll them thin, and bake them in a slow oven.
Ginger-Bread Nuts.
To five pounds of flour, put six pounds of treacle, one pound and a half of sugar, and a pound and a half of butter: rub the butter with the flour and sugar, then mix it up with the treacle; and put in six ounces of ginger, and four ounces of pimento, and drop them in drops. They will require a slow oven.
Filbert Biscuits.
Take a pound of nut kernels; let them be exceeding dry, pound them fine, with the whites of eggs; mix in two pounds of sugar, beat the paste up with whites of eggs. Drop them out in small drops.
Sweetmeat Biscuits.
Take a pound of sugar, a pound and a half of flour, the yolks of twenty eggs, with half a pound of almonds; pound the almonds fine with the yolks: mix in the sugar, and beat it up well, then mix in the flour, bake it in a square cake, afterwards ice it: cut it into shapes, and put orange peels on them.
Rock Almond Biscuits.
Cut your almonds very fine: to a pound of which, allow four ounces of sugar, and the whites of six eggs; whisk the eggs stiff, then put in the sugar and almonds; set them in lumps on wafer paper, and bake them in a very slow oven.