Take 1¼ lb. of flour, 1¼ lb. of sugar, 4 eggs, 4 ozs. of butter, and a pinch of volatile salt. Rub butter in the flour, then take the sugar and mix it with the flour and butter; make a bay, put in your eggs and voil, and mix all lightly but well together. Take a piece, roll it out same as for hunting nuts, in strips, place on slightly buttered tins 1 inch apart, and bake on double tins, unless the oven is very cold.
NOTE.--In making fancy biscuits the tins must be as clean as it is possible to get them. I have seen a whole batch of biscuits spoiled through “only a little bit of dirt,” as the boy said when taken to task for his carelessness.
5 lbs. of flour, 1½ lb. of butter, 2½ lbs. of sugar, 11 eggs, 1 lb. of mixed peel and 1 oz. of volatile salt. Proceed to make the dough in the same way as for Imperial or Lemon Biscuits, roll out in a sheet, and cut out with a small oval fluted cutter; egg them on the top, and throw them on large crystallised sugar. Bake on slightly buttered tins in a moderate oven.
2 lbs. of flour, 1 lb. of sugar, 1 lb. of butter, 4 eggs, pinch of powdered cinnamon, and a little milk.
87. _Another Way._--14 ozs. of flour, 10 ozs. of sugar, 10 ozs. of butter, 2 small eggs, half a nutmeg grated, a little cinnamon and mace, and a pinch of voil.
88. _Another Way._--1½ lb. of flour, ½ lb. of butter, ½ lb. of sugar, 1 egg, with sufficient milk to make dough. Some add about ¼ oz. of volatile salt. Rub the butter in with the flour, make a bay, add the sugar, eggs, milk, and spice; make the whole into a dough, roll it out on an even board to the thickness of an eighth of an inch, cut out with a plain round cutter two and a half inches in diameter, place them on clean tins, not buttered, bake in a cool oven. When the biscuits are a little coloured on the edges they are done.
4 ozs. of flour, 1 lb. of rice-flour, ½ lb. of arrowroot, 1 lb. of butter, 1 lb. of sugar, 6 eggs, ½ oz. of voil. Make into a dough same as for other biscuits, roll into strips the thickness of your finger, cut them the size of small marbles, and bake on slightly greased tins in a moderate oven.
3 lbs. of flour, 12 ozs. of arrowroot, 14 ozs. of butter, 2 lbs. of sugar, 10 eggs, 20 ozs. of currants, ½ oz. of voil. Proceed to make dough as before; roll out in a sheet the thickness of two penny pieces. Cut with a plain round cutter, and bake in a moderate oven.