115.--French Savoy Biscuits. Take 8 eggs and 4 yolks, 1 lb. of sugar, and 1 lb. of flour, and see directions below. 116.--Judges’ Biscuits. Take 8 eggs and 4 yolks, 1 lb. of sugar, 1 lb. of flour, and a few caraway seeds, and see directions below. 117.--Lord Mayor’s Biscuits. Take 8 eggs, 1 lb. of sugar, 1 lb. of flour, and a few caraway seeds, and see directions below. 118.--Fruit Biscuits. For these the ingredients are 6 eggs and 6 yolks, 1 lb. of sugar, and 1 lb. of flour. To mix the above five recipes, observe the directions given for _Common Drop Biscuits_. They must be baked in a hot oven. The _Savoy Biscuits_ must be laid out from a savoy bag on “cap” paper one-half round and one-half long. The _French Savoys_ must be laid out oval, and when baked two are to be put together. The _Judges’ Biscuits_ are to be laid out round, about the size of a half-crown; and the _Lord Mayor’s_ are to be round, and of double the size. The _Fruit Biscuits_ are to be laid out about the size of a shilling, and preserved fruit put between two of them. Have ready some castor sugar, spread it on a piece of paper, making it smooth on the surface; then lay each half-sheet of paper on which the biscuits are placed on the sugar; let them remain a moment, take them off, give them a shake and bake in a hot oven. Turn each half-sheet on to a clean table, wash the bottom of the paper with clean water, let them lie for a moment, and they will be found to come off easily. Proceed in this way till all are off, and baked. NOTE.--Some prefer whisking up sponge mixtures cold. They keep better, but are not so showy. 119.--Palais Royal Biscuits. Make the mixture exactly the same way as for French Savoys. Bake them in paper boxes about two inches long, one inch and a-half wide, and an inch deep. Dust them lightly on the top with sugar and bake in a moderate oven. The boxes must be made of the best writing paper. They are very proper to mix with rout biscuits. 120.--Rice Biscuits. Take the weight of 8 eggs in sugar, 2 eggs in flour, and 6 eggs in rice-flour; or take 1 lb. of sugar, 4 ozs. of flour, 12 ozs. of rice-flour, and 8 eggs. Mix cold in the same manner as for Savoy Biscuits. Bake in a moderate oven in sponge frames nicely buttered. 121.--Scarborough Water Cakes. 8 eggs, 1 lb. of sugar, 1 lb. of flour, and a little ground cinnamon. Mix the same way as for Savoy Biscuits. Flavour with as much ground cinnamon as will make them pleasant to the taste. When taken off the paper put two together. 122.--Sponge Biscuits. Take 12 eggs, 1 lb. 2 ozs. of sugar, 15 ozs. of flour. Mix cold the same as for Savoy Biscuits, which is the best method; or they may be mixed hot. The pans must be neatly buttered with creamed butter, and a dust of sugar thrown over them. Bake in a moderate oven, but not too hot. The bottoms should be a neat brown. 123.--Almond Sponge Biscuits.