in rather a
quicker oven than for macaroons. A very small quantity should be dropped
on the paper to form one cake, as, when baked, the ratafias should be
about the size of a large button.

_Time_.--10 to 12 minutes. _Average cost_, 1s. 8d. per lb.

RICE BISCUITS OR CAKES.

1746. INGREDIENTS.--To every 1/2 lb. of rice-flour allow 1/4 lb. of
pounded lump sugar, 1/4 lb. of butter, 2 eggs.

_Mode_.--Beat the butter to a cream, stir in the rice-flour and pounded
sugar, and moisten the whole with the eggs, which should be previously
well beaten. Roll out the paste, shape it with a round paste-cutter into
small cakes, and bake them from 12 to 18 minutes in a very slow oven.

_Time_.--12 to 18 minutes. _Average cost_, 9d.

_Sufficient_ to make about 18 cakes. _Seasonable_ at any time.

GROUND RICE, or rice-flour, is used for making several kinds of
cakes, also for thickening soups, and for mixing with wheaten
flour in producing Manna Kroup. The Americans make rice-bread,
and prepare the flour for it in the following manner:--When the
rice is thoroughly cleansed, the water is drawn off, and the
rice, while damp, bruised in a mortar: it is then dried, and
passed through a hair sieve.

ROCK BISCUITS.

1747. INGREDIENTS.--6 eggs, 1 lb. of sifted sugar, 1/2 lb. of flour, a
few currants.

_Mode_.--Break the eggs into a basin, beat them well until very light,
add the pounded sugar, and when this is well mixed with the eggs, dredge
in the flour gradually, and add the currants. Mix all well together, and
put the dough, with a fork, on the tins, making it look as rough as
possible. Bake the cakes in a moderate oven from 20 minutes to 1/2 hour;
when they are done, allow them to get cool, and store them away in a tin
canister, in a dry place.

_Time_.--20 minutes to 1/2 hour. _Average cost_, 1s. 2d.

_Seasonable_ at any time.

SAVOY BISCUITS OR CAKES.

1748. INGREDIENTS.--4 eggs, 6 oz. of pounded sugar, the rind of 1 lemon,
6 oz. of flour.

_Mode_.--Break the eggs into a basin, separating the whites from the
yolks; beat the yolks well, mix with them the pounded sugar and grated
lemon-rind, and beat these ingredients together for 1/4 hour. Then
dredge in the flour gradually, and when the whites of the eggs have been
whisked to a solid froth, stir them to the flour, &c.; beat the mixture
well for another 5 minutes, then draw it along in strips upon thick
cartridge paper to the proper size