Directions for Cookery, in its Various Branches

flour into a deep pan, and cut up in it a pound of fresh butter; rub the butter into the flour with your hands, adding by degrees, half a pound of powdered white sugar; a tea-spoonful of powdered cinnamon; a beaten nutmeg; a glass of wine or brandy, and two glasses of rose water. Beat four eggs very light; and add them to the mixture with a salt-spoonful of pearl-ash melted in a little lukewarm water. Mix all well together; add, if necessary, sufficient cold water to make it into a dough just stiff enough to roll out; knead it slightly, and then roll it out into a sheet about half an inch thick. Cut it out into small cakes with a tin cutter, or with the edge of a tumbler; dipping the cutter frequently into flour, to prevent its sticking. Lay the cakes in shallow pans buttered, or on flat sheets of tin, (taking care not to let them touch, lest they should run into each other,) and bake them of a light brown in a brisk oven. They are best the second day. SAVOY BISCUITS. Take four eggs, and separate the whites from the yolks. Beat the whites by themselves, to a stiff froth; then add gradually the yolks, and beat them both together for a long time. Next add by degrees half a pound of the finest loaf-sugar, powdered and sifted, beating it in very hard; and eight drops of strong essence of lemon. Lastly, stir in a quarter of a pound of sifted flour, a little at a time. Stir the whole very hard, and then with a spoon lay it on sheets of white paper, forming it into thin cakes of an oblong or oval shape. Take care not to place them too close to each other, lest they run. Grate loaf-sugar over the top of each, to assist in keeping them in shape. Have the oven quite ready to put them in immediately. It should be rather brisk. They will bake in a few minutes, and should be but slightly coloured. ALMOND MACCAROONS. Take