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62
To make Spunge Biskits

Take Eleven new laid Eggs, their weight in Loaf sugar
finely beaten & sifted, & the weight of 7 in fine flour
well dry'd before the fire, with the rind of a Lemon
grated in to it; then break your Eggs, the
yolks into one pan, the whites in to another,
which must be whisk'd with a Strong Hand, Till
never [leasing] till its as stiff as snow, the Yolks
must be beat with a wooden pudding stirrer,
& then put the sugar to them & keep them beating
till the whites of the Eggs are ready; then put
in to the Yolks & sugar, & beat it well Together;
Then put in your flour by Degrees, & beat it well in,
Butter your Tins which must be but half full,
Your oven must be quick but not Scorching,
a very little time bakes them, Dust a little Sugar
over them when you put them in to the oven; as Ices them