CRISP BISCUITS.
1741. INGREDIENTS.—1 lb. of flour, the yolk of 1 egg, milk.
Mode.—Mix the flour and the yolk of the egg with sufficient milk to make the whole into a very stiff paste; beat it well, and knead it until it is perfectly smooth. Roll the paste out very thin; with a round cutter shape it into small biscuits, and bake them a nice brown in a slow oven from 12 to 18 minutes.
Time.—12 to 18 minutes. Average cost, 4d.
Seasonable at any time.
DESSERT BISCUITS, which may be flavoured with Ground Ginger, Cinnamon, &c. &c.
1742. INGREDIENTS.—1 lb. of flour, 1/2 lb. of butter, 1/2 lb. of sifted sugar, the yolks of 6 eggs, flavouring to taste.
Mode.—Put the butter into a basin; warm it, but do not allow it to oil; then with the hand beat it to a cream. Add the flour by degrees, then the sugar and flavouring, and moisten the whole with the yolks of the eggs, which should previously be well beaten. When all the ingredients are thoroughly incorporated, drop the mixture from a spoon on to a buttered paper, leaving a distance between each cake, as they spread as soon as they begin to get warm. Bake in rather a slow oven from 12 to 18 minutes, and do not let the biscuits acquire too much colour. In making the above quantity, half may be flavoured with ground ginger and the other half with essence of lemon or currants, to make a variety. With whatever the preparation is flavoured, so are the biscuits called; and an endless variety may be made in this manner.
Time.—12 to 18 minutes, or rather longer, in a very slow oven.
Average cost, 1s. 6d.
Sufficient to make from 3 to 4 dozen cakes.
Seasonable at any time.
LEMON BISCUITS.
1743—INGREDIENTS.—1-1/4 lb. of flour, 3/4 lb. of loaf sugar, 6 oz. of fresh butter, 4 eggs, 1 oz. of lemon-peel, 2 dessertspoonfuls of lemon-juice.
Mode.—Rub the flour into the butter; stir in the pounded sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for a minute or two, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the cakes will spread when they get warm; place the tin in the oven, and bake the cakes of a pale brown from 15 to 20 minutes.
Time.—15 to 20 minutes. Average cost, 1s. 6d.
Seasonable at any time.