observing when cold to dry them as your do other pastes.
To make Raspberry Biscuits.
Press out the juice and dry the paste a little over the fire, then rub all the pulp through a sieve, and weigh them; to every pound take eighteen ounces of sugar sifted very fine, and the whites of four eggs; put all in the pan together, and with a whisk beat it til it is very stiff, so that you may lay it in pretty high drops, and when it is so beaten, drop it in what form you please on the glazed sides of cards, paper being too thin; if it be difficult to get them off, dust them a little with very fine sugar, and put them into a very warm stove to dry; when they are dry enough they will come easily from the cards, but whilst soft they will not stir; then take and turn them on a sieve, let them remain a day or two in the stove, then pack them up in your box, and they will, in a dry place, keep all the year without shifting them.
To make a Bride Cake.
Take four pounds of fine flour well dried, four pounds of fresh butter, two pounds of loaf sugar; pound and sift fine a quarter of an ounce of mace, and the same quantity of nutmegs; to every pound of flour put eight eggs; wash and pick four pounds of currants, and dry them before the fire; blanch a pound of sweet almonds, and cut them lengthways very thin, a pound of citron, a pound of candied orange, a pound of candied lemon, and half a pint of brandy; first work the butter with your hand to a cream, then
beat
