For a _Sponge-cake_. Take half a pound of flour, three quarters of a pound of lump sugar powdered, and seven eggs, leaving out three of the whites; beat all well together, and add the rind of a lemon grated on some of the sugar before it is pounded. Bake in a mould, and in a quick oven. For _Naples biscuits_. Put a quarter of a pint of water, two spoonfuls of orange-flower water, and half a pound of fine sugar into a saucepan, and let it boil till the sugar be melted; then pour it upon four eggs well beaten, stirring the whole as fast as possible while the syrup is poured in. Continue beating it well till cold; then stir in half a pound of flour. Make clean white paper into moulds of the proper size for the biscuits, pour the batter into them, and put them on tins to bake; sift fine sugar on, and set them in a brisk oven, taking great care that they are not scorched. For _Wine cakes_. Mix two pounds of flour, one pound of sugar, and one ounce of caraway seeds, with four eggs, and a few spoonfuls of water to make a stiff paste; roll it thin, cut the cakes in any shape, and bake them on floured tins. While baking, boil half a pound of sugar in half a pint of water to a thin syrup; and, while both are hot, dip each cake into it. Put them into the oven on tins, to dry for a short time; and when the oven is cool put them in again, and let them remain in four or five hours. For a _Pound cake_. Take two pounds of flour, one pound of butter, one pound of sugar, one pound of currants, a little cream, lemon-peel, mace, and cinnamon; first rub the butter in the flour, then put in the cream, a little yeast, and five eggs, and set it to rise; when risen enough add the other ingredients. Bake in a tin lined with paper well buttered. For _Ratafia drops_. Blanch and beat four ounces of bitter and two ounces of sweet almonds with a little rose-water, a pound of sifted sugar, the whites of two eggs well beaten, and a table-spoonful of flour. Drop this mixture so as to form balls about the size of a nutmeg, and bake them on wafer paper. For _Macaroons_. Blanch four ounces of sweet almonds, and pound them with four spoonfuls of orange-flower water; whisk the whites of four eggs to a froth, then mix them, and a pound of sugar sifted, with the almonds, to a paste; and, laying a sheet of wafer-paper on a tin, put the paste on in different moulds, or cut into little cakes, the shape of macaroons.