868. Cream Biscuits.—Rub one pound of fresh butter into one pound of flour, make a hole in the centre, into which put half a pound of powdered sugar upon which the rind of a lemon was rubbed previously to pounding, and three whole eggs, mix the eggs well with the sugar, and then mix all together, forming a flexible paste; cut it into round pieces each nearly as large as a walnut, stamp them flat with a butter-stamp of the size of a crown-piece, and bake them in a slack oven.