TART DE MOY.
Soak three-quarters of a pound of savoy biscuits in a quart of milk;
add six ounces of fresh butter, four eggs, one ounce of candid orange
peel, the same quantity of lemon peel, and one ounce of citron, mix
all well together; sweeten with white sugar, and bake in a quick oven;
when nearly done, spread over the top the whites of the eggs well
whisked, and return it to the oven.