ufficient_ to make from 3 to 4 dozen cakes.

_Seasonable_ at any time.

LEMON BISCUITS.

1743--INGREDIENTS.--1-1/4 lb. of flour, 3/4 lb. of loaf sugar, 6 oz. of
fresh butter, 4 eggs, 1 oz. of lemon-peel, 2 dessertspoonfuls of
lemon-juice.

_Mode_.--Rub the flour into the butter; stir in the pounded sugar and
very finely-minced lemon-peel, and when these ingredients are thoroughly
mixed, add the eggs, which should be previously well whisked, and the
lemon-juice. Beat the mixture well for a minute or two, then drop it
from a spoon on to a buttered tin, about 2 inches apart, as the cakes
will spread when they get warm; place the tin in the oven, and bake the
cakes of a pale brown from 15 to 20 minutes.

_Time_.--15 to 20 minutes. _Average cost_, 1s. 6d.

_Seasonable_ at any time.

MACAROONS.

1744. INGREDIENTS.--1/2 lb. of sweet almonds, 1/2 lb. of sifted loaf
sugar, the whites of 3 eggs, wafer-paper.

[Illustration: MACAROONS.]

_Mode_.--Blanch, skin, and dry the almonds, and pound them well with a
little orange-flower water or plain water; then add to them the sifted
sugar and the whites of the eggs, which should be beaten to a stiff
froth, and mix all the ingredients well together. When the paste looks
soft, drop it at equal distances from a biscuit-syringe on to sheets of
wafer-paper; put a strip of almond on the top of each; strew some sugar
over, and bake the macaroons in rather a slow oven, of a light brown
colour when hard and set, they are done, and must not be allowed to get
very brown, as that would spoil their appearance. If the cakes, when
baked, appear heavy, add a little more white of egg, but let this always
be well whisked before it is added to the other ingredients. We have
given a recipe for making these cakes, but we think it almost or quite
as economical to purchase such articles as these at a good
confectioner's.

_Time_.--From 15 to 20 minutes, in a slow oven.

_Average cost_, 1s. 8d. per lb.

RATAFIAS.

[Illustration: RATAFIAS.]

1745. INGREDIENTS.--1/2 lb. of sweet almonds, 1/4 lb. of bitter ones,
3/4 lb. of sifted loaf sugar, the whites of 4 eggs.

_Mode_.--Blanch, skin, and dry the almonds, and pound them in a mortar
with the white of an egg; stir in the sugar, and gradually add the
remaining whites of eggs, taking care that they are very thoroughly
whisked. Drop the mixture through a small biscuit-syringe on to
cartridge paper, and bake the cakes from 10 to 12 minutes