put the syrup again into the
pot, and boil it till it is thick. When half cold put in the barberries,
and let them stand all night in the preserving-pan. If the syrup has
become too thin, take out the fruit and boil it again, letting it stand
all night: then put it into pots, and cover it with brandy paper.

_Biscuits._

Take one pound of loaf sugar, finely beaten and sifted; then take eight
eggs, whites and all; beat them in a wooden bowl for an hour; then take
a quarter of a pound of blanched almonds, beat them very small with some
rose-water; put them into the bowl, and beat them for an hour longer;
then shake in five ounces of fine flour and a spoonful of coriander
seed, and one of caraways. Beat them half an hour; butter your plates,
and bake them.

_Another way._

Take one pound of flour; mix it stiff with water; then roll it very
thin; cut out the biscuits with cutters, and bake them.

_Dutch Biscuits._

Take the whites of six eggs in fine sugar, and the whites of four in
flour; then beat your eggs with the sugar and flour well with a whisk:
butter your pans, and only half fill them; strew them over with sugar
before you put them in the oven; grate lemon-peel over them.

_Ginger Biscuits._

One pound of flour, half a pound of butter, half a pound of loaf sugar,
rather more than one ounce of ginger powdered, all well mixed together.
Let it stand before the fire for half an hour; roll it into thin paste,
and cut out with a coffee-cup or wine-glass: bake it for a few minutes.

_Lemon Biscuits._

Blanch half a pound of sweet almonds in cold water; beat them with the
whites of six eggs, first whipped up to a froth; put in a little at a
time as they rise; the almonds must be very fine. Then add one pound of
double-refined sugar, beaten and sifted; put in, by degrees, four ounces
of fine flour, dried well and cold again; the yolks of six eggs well
beaten; the peels of two large lemons finely grated: beat these all
together about half an hour; put them in tin pans; sift on a little
sugar. The oven must be pretty quick, though you keep the door open
while you bake them.

_Another way._

Take three pounds of fine sugar, and wet it with a spoonful and a half
of gum-dragon, and put in the juice of lemons, but make the mass as
stiff as you can: mix it well, and beat it up with white of eggs. When
beaten very light, put in two grains of musk and a great deal of grated
lemon; drop the paste into roun