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Classic
Cook Books
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page 57
fire, with a spoonful or two of orange-flower water, keeping it stiring till
that moister is pretty well dried up; then have ready to every pound of that
pulp, four pounds and a quarter of double refined sugar, finely sifted. Make the
sugar very hot, dry it upon the fire, and then mix it and the pulp together; set
it on the fire again, till the sugar be well melted, but take care it does not
boil. You may put in a little peel, shred small or grated; and when it is cold,
draw it up in double papers; dry them before the fire, and when you turn them,
put two together, or you may keep them in deep glasses or pots, and dry them as
you have occasion.
Common Biscuit.
Beat up six eggs, with a spoonful of rose water, and a spoonful of sack; then
add a pound of fine powdered sugar, and a pound of flour; mix these into the
eggs by degrees, with an ounce of coriander seeds; shape them on white thin
paper or tin moulds, in any form you please. Beat the white of an egg, and with
a feather rub it over, and dust fine sugar over them. Set them in an oven
moderately heated, till they rise and come to a good colour; and if you have no
stove to dry them in, put them into the oven at night, and let them stand till
morning.
To make Whigs.
Take three pounds and a half of flour, and three quarters of a pound of butter;
rub it into the flour till none of it be seen; then take a pint or more of new
milk, make it very warm, and with a half pint of ale-yeast, make it into a light
paste, put in carraway-seeds, and what spice you please; then make it up, and
lay it before the fire to rise; after this, work in three quarters of a pound of
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Classic
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