Lay a Pound of Almonds all Night in Water, and warm some Water the next Day to make them blanch, and then beat them very fine with Rose-Water; and to a Pound of Almonds take a Pound and a Quarter of fine Sugar; wet it with Water, boil it to a Candy Height, and then put to your Almonds three Spoonfuls of Rose-Water, mix it, and put it to the Candy; set it over the Fire ’till it is scalding hot, then put in the Juice of a Lemmon and the Rind grated; stir it over the Fire, and then drop it on Glass or clean Boards: Put it in a hot Stove; twelve Hours will dry it; then turn it, and dry it the other Side.
[ To make Long-Biscuit.]
Take thirty Eggs, (the Whites of fourteen (break twenty eight of them;[C] beat them very well with two Spoonfuls of Rose-Water; then put in three Pound of sifted Sugar, and beat it all the while the Oven is heating; then dry two Pound and a Quarter of fine Flower, let it be cold before you put it in, and put in the two Eggs left out; stir it well, and drop it. It must have a very quick Oven. Bake it almost as fast as you can fill your Oven; the Papers must be laid on Tin-Plates, or they will burn at the Bottom. This fame Biscuit was the Queen’s Seed-Biscuit. Put to half this Quantity half a Pound of Caraway-Seeds, and bake it in large square Tin-Pans, buttering the Pans: It bakes best in a cool Oven, after the Drop-Biscuit is baked.
[ To make Spunge-Biscuit.]
Take the Yolks of eighteen Eggs, beat them well, the Whites of nine whip’d to a Froth, and beat them well together; put to them two Pound and two Ounces of sifted Sugar, and have ready half a Pint of Water, with three Spoonfuls of Rose-Water, boiling hot; and as you beat the Eggs and Sugar, put in the hot Water, a little at a Time; then set the Biscuit over the Fire, (it must be beat in a Brass or Silver Pan) keeping it beating, ’till it is so hot that you can’t hold your Finger in it; then take it off, and beat it ’till ’tis almost cold; then put in a Pound and Half of Flower well dry’d, and the Rind of two Lemmons grated. Bake it in little long Pans butter’d, and in a quick Oven: Sift Sugar over them before you put them in the Oven.
[ To make round Biscuit with Coriander Seeds.]
Take nine Eggs, and but four of the Whites, beat them very well, put to them eight Spoonfuls of Rose-Water, and eight of Orange-Flower-Water; beat the Eggs and Water a Quarter of an Hour; then put in a Pound of sifted Sugar, three Quarter of a Pound of fine Flower well dry’d, beat this altogether an Hour and Half; then put in two Ounces of Coriander-Seeds a little bruis’d: When the Oven is ready, put them in little round Tin-Pans butter’d, and sift Sugar over them. A cool Oven will bake them.
[ To make Hartshorn-Jelly.]
Take half a Pound of Hartshorn, boil it in a Pipkin, with six Quarts of Spring-Water, ’till consum’d to three Pints; let it stand all Night; then put to it half a Pound of fine Sugar, some Cinamon, Mace, and a Clove or two, and let it boil again; then put in the Whites of eight Eggs well beaten, letting it boil up again; then put in the Juice of four or five Lemmons, and half a Pint of Rhenish Wine; let it just boil up, and then run it thro’ a Jelly-bag ’till it is clear.