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made with potash, says Dr. Colquhoun, gives the bread a disagreeable alkaline flavour, unless disguised with some aromatic ingredient, and is likely to prove injurious to delicate persons. Italian Jumbles, or Brandy Snaps (No. 48). 6 lbs. of flour, 7 lbs. of good rich sugar, 1 lb. of butter or lard, 2 ozs. of ginger or mixed spice, 6 lbs. of raw syrup. Make the whole into a moderately stiff paste or dough, roll out into sheets fully an eighth of an inch thick, cut them with a plain round cutter of 3 inches diameter, put them on tins well greased, and bake in a moderate oven. When baked cut them from the tin and lay them on the peel-shaft till they are hard. If they should get too cold to turn, put them in the oven to warm. Brandy snaps are the same as above, without being turned.

NOTE. For cakes, spice nuts, or biscuits of a small size, that require washing on top, use a piece of linen the size of the tin, dip it in water, squeeze it, and spread it on top of the snaps or biscuits and gently press your hand over it. This will prevent them from running together on the tins. Halfpenny Gingerbread Squares (No. 49). 8 lbs. of flour, 4 lbs. of treacle, 3 ozs. of pearlash, 3 ozs. of alum, and 1 oz. of carbonate of soda. Make a bay, put in the treacle, add the soda, dissolve the pearlash in I gill of cold water and pour it on the treacle; put another gill of water in a small pan, add the alum, and let it boil till it is dissolved; then pour it on the other ingredients. Mix all together, put into two tins about 24 inches by 18 inches with an edge 1 inch high. Cut out of each tin 25. 3d. worth. This mixture is for wholesale purposes, and pays well.

NOTE.-Nearly all mixtures made in this way are best made the day before.

Hunting Nuts (No. 50). 7 lbs. of flour, 3 lbs. of treacle, 1 lb. of sugar, 1 lb. of butter, 3 ozs. of pearlash, 3 ozs. of alum, half a teaspoonful of essence of lemon, I lb. of lemon peel cut small. Mix as above; roll out the dough in strips, and with the fingers break off pieces the size of a small marble, lay on the tins in rows and bake in a moderate oven on tins slightly buttered.

Parkings (No. 51). 3 lbs. of oatmeal, I lb. of flour, I lb. of butter, 8 ozs. of moist sugar, oz. of baking powder, with sufficient syrup to make all into a moderately stiff dough; weigh off at 4 ozs. for a penny, mould up round, and place on tins 2½ inches apart. Bake in a cool oven. 52. Another Way.-6 lbs. of snap dough, I2 OZS. of moist sugar, 10 ozs. of butter, 1 lb. of oatmeal, 1 oz. of carbonate of soda, 1 oz. of caraway seeds, I oz. of seasoning. Proceed as above.

Parking Cake (No. 53). 3 lbs. of oatmeal, I lb. of flour, 4 lbs. of treacle, I lb. of good butter, 2 teaspoonfuls of carbonate of soda, I gill of beer. Mixed up as above. Baked in an edged pan 3 inches high, in a cool oven.

Scotch Shortbread (No. 54).

Take 1 lb. of butter, 2 lbs. of flour, 8 ozs. of powdered sugar. Mix the sugar in the butter, then take in all the flour and ENGLISH AND FRENCH SHORTBREAD. thoroughly mix and rub all together till of a nice mellow colour and easy to work; weigh off the size required, and shape into square or round pieces; dock them on the top, notch them round the sides, put on clean dry tins, and bake in a moderate oven.

English Shortbread (No. 55). 1 lb. of flour, lb. of sugar, lb. butter, 2 eggs. Mix as for Scotch Shortbread, ornament the tops with designs of neatly-cut lemon peel and caraway comfits.

French Shortbread (No. 56). 2 lbs. of flour, lb. of butter, lb. of sugar, 4 eggs, Oz. of ammonia. Rub the butter in the flour, make a bay, put in the eggs, sugar, and ammonia; beat them well with your hand, then draw in the flour and butter; make all into a dough, weigh at 12 ozs., chaff them up round, pin out a good breadth, mark them off into eight, place a piece of peel on each, and bake in good oven. Cut the marked pieces with a sharp knife after they are baked.

V. HARD BISCUITS.

Machine-made Biscuits (No. 57).

In making the dough for hard biscuits it should be kept in a loose crumbly state until the whole is of an equal consistency, then work, rub, or press it together with your hands until the whole is collected or formed into a mass. If the old-fashioned biscuit brake is replaced by a biscuit machine so much the better for the baker and the goods he turns out. If so, then all that is necessary will be to properly adjust the rollers whether for braking (that is making the dough) or rolling out for the cutter. If an amateur tries to make biscuits he will always experience some difficulty in moulding them if they are hand-made. When this is so it would be better to cut them out with a cutter. 58. Ship Biscuits.

These were evidently the first biscuits, from which have sprung all the varieties of hard biscuits which we at present possess. They are of the same character as those which were first made by man in his progress towards civilisation, and were baked or roasted on hot embers. Before this, men knew of no other use for their meal than to make it into a kind of porridge. Biscuits prepared in a simple fashion were for centuries the food of the Roman soldiers. The name is derived from the Latin bis, twice, and the French cuit = coctus, meaning twice baked or cooked.

CAPTAINS' AND ABERNETHY BISCUITS.

Ship biscuits are composed of flour and water only; but some think a small proportion of yeast makes a great improvement in them. The method adopted is to make a small weak sponge as for bread previous to making the dough; the necessary quantity of water is then added. The flour used for the commoner sort of these biscuits is known as middlings or fine sharps; and those made from the finer or best are called captains or cabin biscuits. A sack of flour loses, by drying and baking, 28 lbs.

Captains' Biscuits (No. 59). 7 lbs. of fine flour, 6 ozs. of butter, I quart of water or milk. Rub the butter in with the flour until it is crumbled into very small pieces, make a bay in the centre of the flour, pour in the water or milk, make it into a dough, and break it when made into dough, chaff or mould up the required size, 4 or 5 ozs. each, pin out with a rolling pin about 5 inches in diameter, dock them and lay them with their faces together. When they are ready bake them in a moderately quick oven, of a nice brown colour. These are seldom made with hand, as the machinery in use outstrips hand-made biscuits of this class in speed and gives a better appearance and quality.

Thick Captains (No. 60). 7 lbs. of flour, lb. of butter, I quart of water or milk. Mix as directed. When ready weigh out at 2 ozs. each, mould or chaff, roll out, dock quite through and bake in a hot oven. All biscuits of this class require thorough drying in the drying room.

Abernethy Biscuits (No. 61). (Dr. Abernethy's Original Recipe.) I quart of milk, 6 eggs, 8 ozs. of sugar, oz. of caraway seeds, with flour sufficient to make the whole of the required consistency. They are generally weighed off at 2 ozs. each, moulded up, pinned and docked, and baked in a moderate oven.

NOTE. The heat of an oven is not required so strong for biscuits containing sugar, as it causes them to take more colour in less time.

Abernethys as made in London (No. 62). 7 lbs. of flour, 8 ozs. of sugar, 8 ozs. of butter, 4 eggs, 1 pint of milk, 2 tablespoonfuls of orange-flower water, oz. of caraway seeds. Usual Way of making Abernethy Biscuits (No. 63).

Take 8 lbs. of flour, 1 lb. of butter and lard, 12 ozs. of sugar, oz. of caraway seeds; some use about oz. of powdered volatile salts. Proceed to make into dough as before. Well break the dough and finish with either hand or machine. Wine Biscuits (No. 64).

Take 8 lbs. of flour, rub in 2 lbs. of good butter. Make a bay, add about 1 quart of water, take in your flour and butter and well shake up, and note the more your mixture is shaken up and worked the better biscuits you will have. Also note in shaking up these biscuits, when they are mixed let your two thumbs meet, giving the mixture a shake up in the air till you have all the dry flour worked in and the mixture is nice and moist.

Bake in a smart oven on wires. 65. Soda Biscuits. 14 lbs. of flour, 1 lb. of butter, oz. of carbonate of soda, 3 drachms of muriatic acid, 2 quarts of water. Mix as the last, adding the acid mixed with half-a-pint of the water after the dough is shaken up, then finish with the machine.

CRACKERS, PICNICS, BISCUITS.

Boston Lemon Crackers (No. 66). 26 lbs. of flour, 24 lbs. of butter, 5 lbs. of sugar, 2 ozs. of ammonia, oz. of essence of lemon, 3 quarts of water. This should be made into small round biscuits rather larger than pic-nics. Bake them in a sound oven.

Pic-Nics (No. 67). 30 lbs. of flour, 4 lbs. of butter, 4 lbs. of castor sugar, 3 ozs. of carbonate of soda, 2 ozs. of muriatic acid, 4 quarts of milk. Common Pic-Nics (No. 68). 28 lbs. of flour, 2 lbs. of lard, 2 lbs. of sugar, 2 ozs. of carbonate of soda, 2 ozs. of hydrochloric acid. Mix as above and finish the dough in the usual way. Bake in a moderately brisk oven.

Luncheon Biscuits (No. 69). 56 lbs. of flour, 3 lbs. of lard, 3 lbs. of butter, 1 lb. of castor sugar, 4 quarts of milk, 4 quarts of water, 2 ozs. of carbonate of soda, 1 oz. of hydrochloric acid. Mix as before described. Let the dough be of a good stiffness and broken very clear. The cutters may be either round or oval. They require about 20 minutes' baking. As soon as they are drawing put them in the stove for about two hours. Digestive Biscuits (No. 70).

Take equal parts of fine flour and wheat-meal flour and mix them together to 5 quarts of milk and water. Use 2 lbs. of butter and 2 ozs. of German yeast. Rub the butter in the flour, make a bay, pour in your liquor and yeast. Mix the whole into a dough, break it a little, and put it in a warm place to prove. After it is light enough, break it quite smooth and clear, roll it out in a sheet one-eighth of an inch in thickness and cut out your biscuits. As soon as the biscuits are cut out bake in a hot oven. 71. Another way. -5 lbs. of granulated wheat meal, 1 lb. of butter, of butter, 1/4 lb. of sugar, 1/4 lb. of ground arrowroot, 4 eggs, I quart of milk, oz. of carbonate of soda. These are mixed up in the usual way, pinned out and cut with a small round cutter, docked and baked in a moderate oven.

Small Arrowroot Biscuits (No. 72). 5 lbs. of flour, 8 ozs. of butter, 6 ozs. of sugar, 6 ozs. of arrowroot, 3 eggs, I pint of liquor. Prepare as the last. Make 16 biscuits from 1 lb. of dough. Mould and pin into round cakes 3 inches in diameter, dock them with an arrowroot docker, and bake them in a sound oven.

Coffee Biscuits (No. 73). 4 lbs. of flour, 4 ozs. of butter, 4 ozs. of castor sugar' 5 large eggs, with enough water to fill a pint. Make a bay; after the butter is rubbed in with the flour, add the sugar and beat up the eggs and water together; pour into your bay, make the whole into a dough, break it clear and make it quite thin. When you finish it roll it out the tenth of an inch in thickness, cut with your coffee biscuit cutter and bake them in a brisk oven. If the oven should not be hot enough to raise them round the edges twist up a handful of shavings rather hard and place them round the edges of the biscuits when baking. Victoria Biscuits (No. 74). 3 lbs. of flour, 2 ozs. butter, 2 ozs. of sugar, 1 pint of eggs. Make a bay, rub the butter in the flour before you make a bay, add the sugar, pour in the eggs, beat them well up with your hands, make the whole into a dough, break well that it may be clear, roll into thin sheets, cut with an oval cutter the same as used for Brightons, put them on clean tins, and bake in a hot oven the same as Coffee Biscuits.

VARIOUS BISCUITS.

Shell Biscuits (No. 75). 5 lbs. of flour, 12 ozs. of castor sugar, 12 Ozs. of butter, I pint of milk. Make all into a good dough, roll into sheets half-an-inch thick, cut with an oval-pointed cutter in shape thus, place them on a crimp board and with a knife or scraper curl them up, put on clean dry tins. Bake in moderate heat. -York Biscuits (No. 76). 5 lbs. of flour, 12 ozs. of butter, 2 lbs. of sugar, I pint of milk. Mix as before into a dough, roll out the dough of an inch thick, cut them into long strips, and cut them diamond shape or square, dock them either on the table or crimpingboard as your fancy dictates. Bake them in a rather warm oven.

Machine Biscuits (No. 77).

To lbs. of flour, 24 lbs. of butter, 10 ozs. of castor sugar, I quart of water. Mix up the same as the others, roll out a sheet inch in thickness, cut them out in various forms, dock them, and bake on clean dry tins in a moderate oven. Bath Oliver Biscuits (No. 78).

I quart of milk, 1 lb. of butter, 2 ozs. of German yeast, 6 lbs. of flour. Make the milk warm, add the sugar, yeast and a handful of flour to form a ferment, let it ferment for an hour and a half. Rub the butter into the remaining flour and make all into a nice smooth dough; let it stand about two hours, then roll it out thin; cut the biscuits out with a cutter about three inches in diameter, dock them well, place on clean tins sprinkled with water, wash over with milk when you have them all off, put them in a steam press or drawers for half an hour, and bake in a cool oven.

Edinburgh Biscuits (No. 79). 4 lbs. of flour, 12 ozs. of butter, 6 ozs of sugar, 1 pint of milk. Mix up in the usual way, break smooth, and make 12 biscuits out of a pound of dough; roll thin, dock them, and bake in a brisk oven. Sold at a halfpenny each.

Nursery Biscuits (No. 80).

Take I quart of milk, 5 OZS. sugar, 3 OZS. yeast, 1/4 lb. of flour. Mix all together into a ferment and let it drop, add lb. arrowroot, 5 ozs. butter, and as much flour as will make a good dough. Put it away till you think it is ripe enough to work off, which you will know by its appearing light and spongy. When it has reached this stage take 4 lbs. of the dough and roll it out inch thick, cut out with a plain round cutter an inch and a half in diameter, put them on tins a quarter of an inch apart, prove them in steam press, and when ready bake in a sound oven. Put them in a drying stove or some warm place to thoroughly dry them, to make them light and easily digestible.

Soda Biscuits (No. 81). 12 lbs. of flour, I oz. of salt, 6 ozs. of lard, 1 oz. of acid, 1½ oz. of soda, 2 quarts of water. Mix as for Machine Biscuits, break the dough smooth and clear, let it lay for about half an hour, then roll out in large sheets nearly the thickness of three penny pieces, cut out with an oval spring cutter five inches in length and three inches in breadth. The dough must be well made and of a good stiffness. When cut out lay them on top of each other in sixes on carrying boards. Have the oven of a good sound heat and well cleaned out, have a running peel that will hold six biscuits, and run them on the sole of the oven.

VI. FANCY BISCUITS, ALMONDS, ETC.

Digestive Biscuits (No. 82). 5 lbs. of wheat meal, 1 lb. of butter, 4 ozs. of sugar, 4 eggs, + oz. of carbonate of soda in I quart of water. Rub the butter in the wheat meal, make a bay, add the sugar, eggs, and soda; mix well together, add the water, and take in the wheat meal. After making it into dough, take about 2 lbs., roll it out into a sheet the thickness of a penny; take it on the pin again, and roll it on to a piece of cloth spread on the table; cut them out with a small oval cutter, put on tins well cleaned but not greased, and bake in a cool oven.

Kent Biscuits (No. 83). 4 lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 10 eggs, and 3 drs. of volatile salt. Rub butter in with flour; or make a bay, put in the butter, partly cream it, add eggs and sugar, and voil after well mixing all together; take in the flour and make it into a dough. Roll out a sheet the thickness of two penny pieces, cut out with a small fluted cutter, lay them in rows, take a brush and egg-wash top, lay them on lump sugar previously broken into pieces the size of split peas, and bake on tins slightly buttered, in a moderate oven.

Imperial or Lemon Biscuits (No. 84).

Take 1 lb. of flour, 1 lb. of sugar, 4 eggs, 4 ozs. of butter, and a pinch of volatile salt. Rub butter in the flour, then take the sugar and mix it with the flour and butter; make a bay, put in your eggs and voil, and mix all lightly but well together. Take a piece, roll it out same as for hunting nuts, in strips, place on slightly buttered tins I inch apart, and bake on double tins, unless the oven is very cold.

NOTE. In making fancy biscuits the tins must be as clean as it is possible to get them. I have seen a whole batch of biscuits spoiled through "only a little bit of dirt," as the boy said when taken to task for his carelessness.

Venice Biscuits (No. 85). 5 lbs. of flour, 1 lb. of butter, 2 lbs. of sugar, 11 eggs, 1 lb. of mixed peel and I oz. of volatile salt. Proceed to make the dough in the same way as for Imperial or Lemon Biscuits, roll out in a sheet, and cut out with a small oval fluted cutter; egg them on the top, and throw them on large crystallised sugar. Bake on slightly buttered tins in a moderate oven. 86. Shrewsbury Biscuits. 2 lbs. of flour, I lb. of sugar, I lb. of butter, 4 eggs, pinch of powdered cinnamon, and a little milk. 87. Another Way.-14 ozs. of flour, 10 ozs. of sugar, 10 ozs. of butter, 2 small eggs, half a nutmeg grated, a little cinnamon and mace, and a pinch of voil. 88. Another Way.-1 lb. of flour, lb. of butter, lb. of sugar, i egg, with sufficient milk to make dough. Some add about oz. of volatile salt. Rub the butter in with the flour, make a bay, add the sugar, eggs, milk, and spice; make the whole into a dough, roll it out on an even board to the thickness of an eighth of an inch, cut out with a plain round cutter two and a half inches in diameter, place them on clean tins, not buttered, bake in a cool oven. When the biscuits are a little coloured on the edges they are done.

VARIOUS FANCY BISCUITS.

Peruvian Biscuits (No. 89). 4 OZS. of flour, I lb. of rice-flour, 1/2 lb. of arrowroot, I lb. of butter, I lb. of sugar, 6 eggs, oz. of voil. Make into a dough same as for other biscuits, roll into strips the thickness of your finger, cut them the size of small marbles, and bake on slightly greased tins in a moderate oven.

Currant Fruit Biscuits (No. 90). 3 lbs. of flour, 12 ozs. of arrowroot, 14 ozs. of butter, 2 lbs. of sugar, 10 eggs, 20 ozs. of currants, oz. of voil. Proceed to make dough as before; roll out in a sheet the thickness of two penny pieces. Cut with a plain round cutter, and bake in a moderate oven.

Snowdrop Biscuits (No. 91). 1 lb. of arrowroot, 1 lb. of flour, the whites of 10 eggs, lb. of butter, lb. of sugar, oz. of voil. Rub the butter in the flour, add the arrowroot, make a bay, add all the other ingredients, mix into a dough. Proceed the same as for Peruvian biscuits, and bake in a very cool oven.

Rice Biscuits (No. 92). 1 lb. flour, lb. rice-flour, lb. butter, 1 lb. sugar, 2 eggs, oz. of voil. Make into dough with a little milk, roll out in sheets same size as for Currant Fruit, place on dry tins, and dust the tops with ground rice.

Genoa and Toulouse Biscuits, Exhibition Nuts (No. 93). and Marseillaise Biscuits. 6 lbs. flour, 14 ozs. butter, 4 lbs. sugar, 10 eggs, oz. voil. Make a nice stiff dough with the rest milk.

Genoas are made by rolling out the dough in strips and cutting off in pieces the length of the little finger. Wash them on top with white of egg and throw on lump sugar the size of split peas.

Marseillaise Biscuits are made from the same dough, rolled out in strips, but cut the size of small marbles. Put about twenty or thirty of them into a sieve, and roll them about to make them round. These are baked on dry tins.

Toulouse Biscuits and Exhibition Nuts have currants added to them. For Toulouse biscuits, roll out the dough in strips, cut the same length as Genoas, and wash the top with yolk of egg. Place on slightly greased tins½ inch apart.

For Exhibition Nuts cut the dough the size of small marbles, lay in the tin with the cut side down, and press gently with heel of the hand.

Walnut Biscuits (No. 94). 2 lbs. flour, lb. brown sugar, lb. castor sugar, lb. butter, and yolk of one egg. Simmer the sugar and a little milk over a slow fire, rub the butter into the flour; after the sugar has become cold put it into the bay and make into a stiffish dough. Put the dough into blocks, and give them the impression of half a walnut, after which cut off the surplus dough with a sharp knife, knock out the biscuits, and bake on slightly buttered tins until a nice brown. After they are baked dip in white of egg, and put two together so as to form a walnut. Queen's Drops (No. 95). 8 ozs. butter, 8 ozs. sugar, 4 eggs, 10 ozs. flour, 6 ozs. currants. Some add a little voil, but if well creamed there is no use for voil. Cream the butter and sugar together, add the eggs, then flour and currants; have ready a linen bag with a small tin funnel at the end of it; have a small cork in the funnel so as to keep the mixture from dropping out, drop them on paper about the breadth of a shilling, put them on tins, and bake in a sound oven.

Cracknel Biscuits (No. 96). 3 lbs. flour, 3 ozs. butter, 6 ozs. castor sugar, 13 eggs, 2 drs. DROPS, WAFERS, CRIMP BISCUITS. voil. Rub the butter in the flour, make a bay, put in the sugar in powder with the eggs and voil, make the whole into a dough of moderate consistence; break it well and let it be quite clear and smooth; roll out a quarter of an inch thick, cut out with an oval cutter, or one in the form of an oak-leaf, dock them in the centre, lay them on a tray in rows, cover them with a damp cloth. Have a copper on the fire boiling, throw them into the water one at a time face upwards, and after they have risen to the top be careful to turn each biscuit face uppermost. Let them remain this way for two or three minutes for the edges to turn up. When ready take a skimmer and throw them into a pail of cold water. When they have been in the water for about an hour put them in a sieve to strain, and bake on buttered tins in a moderate oven. When baked they should be placed in the drying stove for a few hours. Premium Drops (No. 97).

I lb. butter, I lb. sugar, 9 eggs, I lb. rice-flour, 1/4 oz. voil, 1 lb. flour, 4 drops essence of lemon. Proceed the same as for Queen's Drops.

The batter, however, will be found a good deal stiffer. This makes a nice drop when well got up. German Wafers (No. 98). 8 ozs. sugar, 8 ozs. eggs, 4 ozs. flour, 1 oz. butter. Put the flour in a small basin, rub in the butter and add eggs and sugar; have the tins well greased, and drop the batter on them with a spoon in pieces a little larger than a penny. Bake in a cool oven. When baked form into the shape of a cone, dip each edge in white of egg, and then each end in coloured sugar. They make a nice show for a window.

Crimp, or Honeycomb Biscuits (No. 99). 4 lbs. flour, 2 lbs. sugar, 1 lb. butter, 9 eggs, oz. voil. Rub the butter in with the flour, make a bay, add the sugar, eggs E and voil. Roll out a sheet a nice thickness. Cut out with a small round plain cutter, but before doing so run over the surface of the dough with a crimp-pin. Bake in a moderate oven.

Hermit Biscuits (No. 100). 2 lbs. flour, 4 oz. butter, 12 ozs. sugar, oz. caraway seeds, 5 or 6 eggs, oz. voil. Make up the dough as usual for biscuits, cut them out the size of spice nuts with spice-nut cutter, egg them on top; have some loaf sugar, and almonds with the skins on cut the size of split peas, place the biscuits on the sugar and almonds, gently press them down before putting them on slightly buttered tins, and bake in a moderate oven. Italian Macaroons (No. 101). 1 lb. of Valentia almonds, 2 lbs. of powdered sugar, 7 or 8 whites of eggs. Beat the almonds with whites of eggs, but not so fine as for common macaroons; lay out stiff on waferpaper; have almonds cut in slices, one into six pieces, lay them on the sides and top of each macaroon; ice them well from the icing-bag, and bake in a slow oven.

Common Macaroons (No. 102). 1 lb. Valentia almonds, 1 lb. sugar, about 8 whites of eggs. Beat the almonds very fine with the white of an egg in a mortar, and then add the sugar and two or three whites of eggs; beat well together. Take out the pestle, add two more whites, and work them well with a spatter until the whole of the whites are incorporated. Lay out one on wafer-paper and bake it in a slow oven. If it appears smooth and light the mixture is ready, but if not add one more white of egg, as it is hardly possible to ascertain the exact number of whites to use. If ready lay out on wafer-paper, ice them with sugar on top, and bake in a moderate oven.

MACAROONS, RATAFIAS, RUSKS.

French Macaroons (No. 103).

I lb. of Valentia almonds, I lb. of sugar, 5 or 6 whites of eggs. Proceed as before, but instead of beating the almonds with whites of eggs use rose or orange-flower water, and when beaten very fine put in the whites of eggs and sugar, beating them well with the spatter. Lay out one oval on wafer-paper and bake it. If it runs into its shape the mixture is ready; if too stiff, add one more white of egg; lay out on wafer-paper, dust sugar on top, and bake them in a good oven.

Ratafias (No. 104). 8 ozs. of bitter almonds, 8 ozs. of sweet almonds, 2 lbs. of sugar, and about eight whites of eggs. Blanch and beat the almonds with white of egg as fine as possible, and be careful when beating them you do not oil them. When beaten fine, mix in the sugar and beat both well together; then add more whites of eggs, work them well with the spatter, adding more whites of eggs as you proceed. Then lay one or two on dry paper half the size of a macaroon, and bake them in a slow oven. If they are of proper stiffness lay them out; if too stiff, add more whites of eggs to them. Should they be good they will come off the paper when cold; if not, the paper must be laid on a damp table, when they will come off easily.

Princess Biscuits (No. 105).

These are exactly the same as common macaroons, but must be laid out on wafer paper half the size, and a dried cherry put on the top for effect. Use a square of citron on some, and a square of angelica on others. Dust them on top with sugar, and bake them in a slow oven.

Rusks (No. 106).

I quart of sponge, 4 ozs. sugar, 2 eggs, 2 ozs. of butter. Mix all the ingredients together, make it up the size of bun dough with best flour, let it lie for two hours, make into long rolls and batch them on tins, greasing between each roll. Bake in moderate oven for thirty-five minutes. After they are baked let them lie for one day. Rasp top and bottom off, cut into neat slices, and bake again in a moderate oven until thoroughly crisp and dry, and of a nice brown colour. Put them in a basket, and leave them all night in a warm place. This will make them much crisper. Some add a pinch of ground alum.

Rock Almonds (White) (No. 107).

Blanch and cut the long way any quantity of almonds. Make some icing pretty stiff (p. 63), put the almonds into it and let them take up all the icing. Citron, lemon, and orange cut small may also be added. Lay out on wafer paper in small heaps and bake in a very slow oven.

Rock Almonds (Pink) (No. 108).

Make any desired quantity of icing, colour it with lake finely ground, mix in as many cut almonds, citron, and lemon as it will take; lay out on wafer paper in small heaps and bake in a slow oven.

Rock Almonds (Brown) (No. 109).

Take any quantity of Jordan almonds, cut them up very small (but not blanch them); also citron, lemon, and orange cut small. Prepare some very light icing, with which mix the almonds, &c., into a soft paste. Lay out on wafer paper and bake in a slow oven.

Almond Fruit Biscuits (No. 110).

I lb. of Valentia almonds, I lb. of powdered sugar, 2 or 3 whites of egg. Beat up the almonds very fine with white of one egg; then rub the sugar and almonds into a fine paste with 1 or 2 whites of egg, divide it into two parts, work 2 ozs. of MERINGUES.. flour into one part and roll it out thin for the bottom, cut it square and cover it with good raspberry jam; then roll out another square the same size, and lay it on the top of the fruit, cover this thinly with icing and cut it up into different shapes according to fancy; lay them on wafer paper and bake in a slow oven.

NOTE. There will be many cuttings from the above shapes which should not be wasted. Put several bits together in little heaps on wafer paper, put a little icing on top, a bit of green citron, and a small bit of raspberry jam. A little pink icing may also be added. Bake in a slow oven.

III.-Meringues.

Take any desired quantity of whites of eggs (half duck whites if you can procure them), whisk them until so stiff that an egg will lie on the surface, then mix in with the spatter some fine powdered sugar until they appear of a proper stiffness, which may be known by laying out one oval with a knife and spoon. If it retains the mark of the knife they are ready to bake; if not, more sugar must be added. Lay out oval on dry paper and bake on a piece of wood two inches thick: this is to prevent them having any bottom. They must have a pretty bloom on them when baked. Take one carefully off with a knife, take out the inside and fill it with any kind of preserved fruit. Then take off another and do the same, putting both sides together; and so on till they are all baked. If good they will have the appearance of a small egg. 112. Another Way. -The whites of 12 eggs and I quart of clarified sugar. Let one person whisk up the eggs as before directed while the sugar is boiled to the degree called "Blown; " * then grain the sugar, and mix the whites of eggs and the sugar together. Lay out and bake as before directed. * To boil sugar to the degree called "Blown," see p. 74. Common Drop Biscuits (No. 113).

Break the eggs into a round-bottom pan, whisk them till they are hot, having your pan placed over hot water; take them off and whisk them till they are cold, then put in the sugar and whisk till hot, after which again whisk till they are cold. When the eggs and sugar are perfectly light take out the whisk, stir in the flour gently. From beginning to end the operation should not take more than twenty minutes. Cover the tins or wires with wafer paper, and lay out the biscuits any size required from a savoy bag. Dust them over with sugar and bake in a hot oven.

The savoy bag should be of the strongest fustian and so made as to come to a point, like a jelly-bag, at the point of which must be fixed a small tin pipe two inches long. Boil the bag two or three times to prevent the mixture passing through. Savoy Biscuits (No. 114).

For ingredients, take 8 eggs, I lb. of sugar, and I lb. of flour, and see directions below under Fruit Biscuits.

French Savoy Biscuits (No. 115).

Take 8 eggs and 4 yolks, I lb. of sugar, and I lb. of flour, and see directions below.

Judges' Biscuits (No. 116).

Take 8 eggs and 4 yolks, I lb. of sugar, I lb. of flour, and a few caraway seeds, and see directions below.

Lord Mayor's Biscuits (No. 117).

Take 8 eggs, I lb. of sugar, I lb. of flour, and a few caraway seeds, and see directions below. Fruit Biscuits (No. 118).

For these the ingredients are 6 eggs and 6 yolks, 1 lb. of sugar, and I lb. of flour.

To mix the above five recipes, observe the directions given PALAIS ROYAL AND RICE BISCUITS. for Common Drop Biscuits. They must be baked in a hot oven. The Savoy Biscuits must be laid out from a savoy bag on "cap" paper one-half round and one-half long. The French Savoys must be laid out oval, and when baked two are to be put together. The Judges' Biscuits are to be laid out round, about the size of a half-crown; and the Lord Mayor's are to be round, and of double the size. The Fruit Biscuits are to be laid out about the size of a shilling, and preserved fruit put between two of them. Have ready some castor sugar, spread it on a piece of paper, making it smooth on the surface; then lay each half-sheet of paper on which the biscuits are placed on the sugar; let them remain a moment, take them off, give them a shake and bake in a hot oven. Turn each half-sheet on to a clean table, wash the bottom of the paper with clean water, let them lie for a moment, and they will be found to come off easily. Proceed in this way till all are off, and baked. NOTE.-Some prefer whisking up sponge mixtures cold.

They keep better, but are not so showy.

Palais Royal Biscuits (No. 119).

Make the mixture exactly the same way as for French Savoys. Bake them in paper boxes about two inches long, one inch and a-half wide, and an inch deep. Dust them lightly on the top with sugar and bake in a moderate oven. The boxes must be made of the best writing paper. They are very proper to mix with rout biscuits.

Rice Biscuits (No. 120).

Take the weight of 8 eggs in sugar, 2 eggs in flour, and 6 eggs in rice-flour; or take 1 lb. of sugar, 4 ozs. of flour, 12 OZS. of rice-flour, and 8 eggs. Mix cold in the same manner as for Savoy Biscuits. Bake in a moderate oven in sponge frames nicely buttered.

Scarborough Water Cakes (No. 121). 8 eggs, I lb. of sugar, I lb. of flour, and a little ground cinnamon. Mix the same way as for Savoy Biscuits. Flavour with as much ground cinnamon as will make them pleasant to the taste. When taken off the paper put two together. 122. Sponge Biscuit.

Take 12 eggs, 1 lb. 2 ozs. of sugar, 15 ozs. of flour. Mix cold the same as for Savoy Biscuits, which is the best method; or they may be mixed hot. The pans must be neatly buttered with creamed butter, and a dust of sugar thrown over them. Bake in a moderate oven, but not too hot. The bottoms should be a neat brown.

Almond Sponge Biscuits (No. 123).

Make exactly the same way as Sponge Biscuits, only have ready Jordan almonds blanched and each cut the long way into 6 or 8 pieces. Put them neatly on the top of each biscuit, dust sugar over them and bake as before.

Naples Biscuits: (No. 124). 8 eggs, I lb. of sugar, I gill of water, I lb. 2 oz. of flour. A Naples Biscuit frame is about 8 ins. long, 3 ins. broad, and I in. deep. In this the partitions are upright, and must be papered neatly. Put the sugar and water into a small pan, let it dissolve and boil; then whisk the eggs. Pour in the sugar gently, and keep whisking until very light. When it is quite cold scatter in the flour, and mix it until smooth, stirring it as lightly as possible. Put it into the frames, well filled, and bake in a good oven, but not too hot. Dust them with sugar before putting in the oven.

VII. PASTRY, CUSTARDS, ETC.

Butter for Puff Paste (No. 125).

The butter must be perfectly sweet, and before it is used worked on a marble slab to make it smooth. Salt butter from cows fed on poor land makes the best puff paste, but it must first be washed in two or three waters. For every kind of cakes the butter cannot be too rich.

Puff Paste (No. 126). 3 lbs. of butter and 3 lbs. of flour. The butter must be tough: if salt, wash it in two waters the night before using it. Take half of it and rub into the flour, and with pure water make into a paste the same stiffness as the butter. Roll it on a marble slab half an inch thick, spot it with small pieces of butter, dust it with flour; then double it up again, spot it as before, and roll it out again, spot it the third time, roll out again twice, and put in a cool place for half an hour with a cloth over it, when it will be fit for use. NOTE. -Common puff paste for large pies may be made this way by using I lb. of butter and 2 lbs. of flour. 127. Another Way.-2 lbs. 8 ozs. of butter, and 3 lbs. 8 ozs. of flour. Mix the flour with water to the same stiffness as the butter, then roll out the paste, spot it with the butter. Roll it out three times, and dust it with flour as before. This paste is worse for lying, and should therefore be baked as soon as possible.

By using lard of a good tough quality, and mixing it as above, with the addition of a little salt, a good puff paste can be made suitable for wholesale purposes.

Crisp Tart Paste (No. 128).

I lb. of butter, and 2 lbs. of flour. Rub the butter and flour very finely together, then mix it, with water, into a paste of the stiffness of the butter. This is a choice paste for tarts made of fresh fruit.

Sweet Tart Paste (No. 129). 6 ozs. of butter, 2 ozs. of sugar, 1 lb. of flour. Beat to a froth the whites of two eggs, rub the butter and flour very finely together, make the paste of the proper stiffness with whites of egg and a little water.

Paste for a Baked Custard (No. 130). 8 oz. of butter and I lb. of flour. Boil the butter in a small teacupful of water, mix it into the flour, make it smooth, and raise it to any shape desired.

Paste for small Raised Pies (No. 131).

I2 OZS. of butter, 2 lbs. of flour, and I gill of water. Mix the same way as for baked custards. 132. To make a handsome Tartlet.

Take a large oval dish and sheet it with the best puff paste; cut it round the sides to make leaves, and fill it three-parts full with good preserved fruit. On the fruit put some device in cut paste, such as a large star, a sprig of flowers, or a tree. Nelson Cake or Eccles Cake (No. 133).

Take 2 lbs. of puff paste, roll out half of it, spread ½ lb. of clean currants and lb. of raw sugar upon it with a little CUSTARDS. spice, and dash a little water on the sugar and currants to make them unite; then roll out the remainder of the paste and lay it on the top. Ice it well with whites of eggs and sugar. Bake on a square tin in a good oven.

To make a Custard (No. 134).

Boil I pint of milk with a bit of cinnamon and a little fresh lemon-peel, then mix in a pint of cream and the yolks of 7 eggs well beaten. Sweeten to taste and let the whole simmer until of a proper thickness. It must not be allowed to boil. Stir it one way the whole time with a small whisk, until quite smooth, then stir in a glass of brandy.

Common Custard (No. 135).

Beat up 3 eggs, add 1 gill of cream or new milk and a little sugar. Put a dust of cinnamon on each before putting in the oven.

VIII. FRUIT CAKES, BRIDE CAKES, ETC.

Directions for mixing Cakes made with Butter (No. 136). Take your butter and work it on a marble slab, then cream it in a warm earthenware pan, and be particularly careful not to let the butter oil; add the sugar and work it well with your hand, mixing in one or two eggs at a time, and so on progressing until all the eggs are used. Beat it well up, and as soon as you perceive the mixing rise in the pan put in the flour and beat it well. Then add the spices, currants, and whatever else is required for the mixing. You may then put it up into the tins you intend for it. It will be necessary during the time of creaming it to warm it two or three times, particularly in cold weather. 137. Another Way.-Proceed with the butter and sugar as before. Have ready separated the whites from the yolks of the eggs; mix in the yolks two or three at a time; let another person whisk up the whites stiff. Then put them to the other mixture and proceed as before directed.

London Way of mixing Cakes (No. 138).

Weigh down the flour and sugar on a clean smooth table, make a hole in it, and bank it well up; in this hole put your eggs; cream the butter in an earthenware pan; then add to the flour and sugar the eggs and butter; mix all together and beat up well with both hands. You may work it up this way as light as a feather; then add the currants, spices, &c. CAKES WITH BUTTER. 139. Another Way. Take six pieces of cane about 18 inches long, tie them fast together at one end, but in order to make them open put in the middle, where you tie them, one or two pieces half the length. This is called a mixingrod. Provide a tall pot, as upright as can be procured, which make hot; work your butter on a marble slab, then put it in the pan and work it well round with the rod until it is nicely creamed; put in the sugar and incorporate both together; add one or two eggs at a time, and so on progressively until they are all used up; work away with the rod with all speed, and as soon as it is properly light (which you may know by its rising in the pan) take it out and mix in the flour, spices, currants, &c., with a spatter. This is esteemed the very best way of mixing cakes.

Citron Cake (No. 140).

I lb. of butter, I lb. 2 OZS. of sugar, 6 eggs, and 4 yolks ; 1 lb. 4 ozs. of flour. Cut 4 ozs. of green citron in long thin pieces and place them in two or three layers as you put the cake up. It must be baked in a deep tin or rim papered with fine paper. Neatly buttered and baked in a slow oven.

Common Fruit Cake (No. 141). 3 lbs. of butter, 2 lbs. of sugar, 24 eggs, 5 lbs. of flour, 4 lbs. of currants, 1 lb. 8 ozs. of lemon and orange peel, a little mace, a pint of warm milk, oz. of soda, about oz. cream of tartar. Proceed as directed.

Pound Cakes (No. 142).

I lb. of butter, I lb. of sugar, 8 eggs, I lb. 2 OZS. of flour, 1 lb. 8 ozs. of currants, 8 ozs. of orange and lemon peel. Proceed as directed. Seed Cakes (No. 143).

I lb. of butter, I lb. of sugar, 8 eggs, I lb. of flour, caraway seeds. Some put 1 tablespoonful of brandy and 2 ozs. of cut almonds.

Two and Three Pound Cakes (No. 144). 2 lbs. 4 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 6 ozs. of flour, 3 lbs. 8 ozs. of currants, 1 lb. 8 ozs. of orange, lemon, and citron; almonds and brandy if required; oz. of cream of tartar and carbonate of soda. Proceed as directed.

Another Seed Cake (No. 145). 2 lbs. 8 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 4 ozs. of flour, 4 ozs. of cut almonds, caraway seeds, and a glass of brandy; oz. of cream of tartar and carbonate of soda. Proceed as directed. 146. Four and Six Pound Cakes. 2 lbs. 8 ozs. of butter, 2 lbs. of sugar, 16 eggs, 3 lbs. 8 ozs. of flour, 6 lbs. of currants, 2 lbs. of orange and lemon, citron and almonds. Proceed as directed.

Bride Cakes (No. 147).

The following mixtures are made in a few first-class shops, and the recipes for the same are not generally known. The prices quoted allow for almond-icing as well.

Ingredients.