a slip of paper round the mould; fill it
three parts full with the mixture, and bake it one hour in a slack oven;
when done, let it stand for a few minutes, and take it from the mould,
which may be done by shaking it a little.

_Biscuit Drops._--(No. 68.)

Beat well together in a pan one pound of sifted sugar with eight eggs
for twenty minutes; then add a quarter of an ounce of caraway seeds, and
one pound and a quarter of flour: lay wafer-paper on a baking-plate, put
the mixture into a biscuit-funnel, and drop it out on the paper about
the size of half a crown; sift sugar over, and bake them in a hot oven.

_Savoy Biscuits._--(No. 69.)

To be made as drop biscuits, omitting the caraways, and quarter of a
pound of flour: put it into the biscuit-funnel, and lay it out about the
length and size of your finger, on common shop paper; strew sugar over,
and bake them in a hot oven; when cold, wet the backs of the paper with
a paste-brush and water: when they have lain some time, take them
carefully off, and place them back to back.

_Italian Macaroons._--(No. 70.)

Take one pound of Valentia or Jordan almonds, blanched, pound them quite
fine with the whites of four eggs; add two pounds and a half of sifted
loaf sugar, and rub them well together with the pestle; put in by
degrees about ten or eleven more whites, working them well as you put
them in; but the best criterion to go by in trying their lightness is
to bake one or two, and if you find them heavy, put one or two more
whites; put the mixture into a biscuit-funnel, and lay them out on
wafer-paper, in pieces about the size of a small walnut, having ready
about two ounces of blanched and dry almonds cut into slips, put three
or four pieces on each, and bake them on wires, or a baking-plate, in a
slow oven.

_Obs._--Almonds should be blanched and dried gradually two or three days
before they are used, by which means they will work much better, and
where large quantities are used, it is advised to grind them in a mill
provided for that purpose.

_Ratafia Cakes._--(No. 71.)

To half a pound of blanched bitter, and half a pound of sweet, almonds,
put the whites of four eggs; beat them quite fine in a mortar, and stir
in two pounds and a quarter of loaf sugar, pounded and sifted; rub them
well together with the whites (by degrees) of nine eggs (try their
lightness as in the last receipt); lay them out from the biscuit-funnel
on cartridge-paper, in drops abou