To Make Long-biscuit Recipe

Mrs. Mary Eales's Receipts

Take thirty Eggs, (the Whites of fourteen (break twenty eight of

them; beat them very well with two Spoonfuls of Rose-Water; then put

in three Pound of sifted Sugar, and beat it all the while the Oven

is heating; then dry two Pound and a Quarter of fine Flower, let it

be cold before you put it in, and put in the two Eggs left out; stir

it well, and drop it. It must have a very quick Oven. Bake it almost

as fast as you can fill your Oven; the Papers must be laid on

Tin-Plates, or they will burn at the Bottom. This fame Biscuit was

the Queen's Seed-Biscuit. Put to half this Quantity half a Pound of

Caraway-Seeds, and bake it in large square Tin-Pans, buttering the

Pans: It bakes best in a cool Oven, after the Drop-Biscuit is baked.

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