To Make Fruit-biscuit Recipe

Scald the Fruit, dry it well from the Water, and rub it through a

Hair Sieve; stir it in a Pan over a slow Fire, 'till it is pretty

dry; the stiffer it is, the better; then take two Pound of fine

Sugar, sifted thro' an Hair Sieve, and a Spoonful of Gum-Dragon

steep'd very well, and strain'd, and about a Quarter of a Pound of

Fruit; mix it well with Sugar, beat it with a Biscuit-Beater, and

take the Whites of twelve Eggs, beat up to a very stiff Froth; put

in but a little at a Time, beating it 'till it is all in, and looks

as white as Snow, and very thick; then drop it on Papers, and put it

in an Oven; the Oven must be very cool, and shut up, to make them

rise: The Lemmon-Biscuit is made the same Way, only instead of Fruit

put in the Juice of three Lemmons; less will make two Pound; it must

have Juice enough to make it to a Paste, and the Rinds of two

Lemmons grated; and when it is beaten enough, put in a little Musk,

or Amber, and drop and bake it as other.