Syringe Biscuits.
To a pound of almonds, allow four pounds of sugar: pound the almonds fine, mixed with whites of eggs; then put in the sugar, mix it into a stiff paste; then push it through your jumbal mould, and form it into different shapes.
Italian Maccaroons.
To a pound of almonds, allow two pounds and a quarter of sugar: mix it all in the same manner as ratafia biscuits. Drop it on wafer paper, and put some almonds cut small on the top of every drop.
Milfruit Biscuits.
Cut some almonds small, and colour some of the pieces red; then cut some orange-peel small, and mix them together: dip them in icing, and lay them on wafer paper, in the shape of rock biscuits.
Marchpane Biscuits.
Beat a pound of almonds in a mortar, with a little rose water, and the whites of four eggs: mix in a pound of sugar, roll it out, and put two pieces together, with some rasberry jam between: ice it, and cut it into different shapes; bake them in a slow oven.
Biscuit Drops.
To a pound of sugar, allow a pound and a quarter of flour, and eight eggs: mix them in the same manner as spunge biscuits; drop them on wafer paper.