276 The Art of Cookery * 
when you have done with the oven* if you have no ftove to dry 
them in, put them in the oven again, and let them Hand all 
night to dry. 
To make French bifults . 
HAVING a pair of clean feales ready, in one fcale put three 
new-laid eggs, in the other fcale put as much dried flour, an 
equal weight with the eggs, take out the flour, and as much 
fine powdered fugar; firft beat the whites of the eggs up well 
with a whifk till they are of a fine froth, then whip in half an 
ounce of candied lemon-peel cut very thin and fine, and beat 
well : then by degrees whip in the flour and fugar, then flip in 
the yolks, and with a fpoon temper it well together, then fhape 
yoyr bifeuits on fine white paper with your fpoon, and throw 
powdered fugar over them. Bake them in a moderate oven, 
not too hot, 'giving them a fine colour on the top. When they 
are baked, with a fine knife cut them off from the paper, and 
lay them in boxes for ufe. 
To make mackeroons . 
TAKE a pound of almonds, let them be fealded, blanched, 
and thrown into cold water, then dry them in a cloth, and 
pound them in a mortar, moiften them with orange-flour wa¬ 
ter, or the white of an egg, left they turn to oil ; afterwards 
take an equal quantity of line powder fugar, with three or four 
whites of eggs, and a little mufic, beat all well together, and 
fnape them on a wafer paper With a fpoon round. Bake them 
in a gentle oven on tin plates. 
T0 make Shrewfhury cakes. 
TAKE two pounds of flour, a pound of fugar finely fearehed, 
mix them together (take out a quarter of a pound to roll them 
in) take four eggs bear, four fpoonfuls of cream, and two fpoon- 
fuIs of rofe-water, beat them well together, and mix them with 
the flour into a pafte, roll them into thin cakes, and bake them 
in a quick oven. 
• To make madling cakes . 
TO a quarter of a peck of flour well dried at the fire, add 
two pounds of mutton fuet tried and ftrained clear off ; when 
it is a little cool, mix'it well with the flour, fome fait, and a 
very 
