APRICOT BISCUITS. --Put one cup of granulated sugar and the yolks of five eggs into a bowl and beat five minutes. In a separate bowl beat the whites of the five eggs to a perfectly stiff froth; next add one cupful of sifted flour, a little at a time, to the yolks and sugar, whipping it in with light, careful strokes; immediately add the whites whipping them in gently. Put the paste into a pastry bag and press out upon buttered paper laid in baking pans, forming little biscuits two inches long by one inch wide. This quantity should make about forty biscuits. Bake in a moderate oven for about fifteen minutes or perhaps a little less time, according to oven. Remove from the paper and spread on a dish to cool. When cold brush them over with apricot marmalade and then glaze them. To make the glaze, put into a very small sauce pan one ounce of granulated sugar with one tablespoonful of cold water and let it come to a boil, stirring meanwhile. Remove, and add immediately a teaspoonful of rose water; brush the cakes with this, and set in the open oven two minutes to dry. They may be sprinkled before drying with finely chopped pistachio, pressing it lightly into the glaze to make it adhere.

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