cutter shape it into biscuits, prick them with a fork and bake them a nice brown in a slow oven from 12 to 18 minutes.
Time.—12 to 18 minutes. Average Cost, 4d. Sufficient to make from 3 to 4 dozen biscuits.
3324.—DESSERT BISCUITS (which may be flavoured with Ground Ginger, Cinnamon, etc.).
Ingredients.—1 lb. of flour, ½ a lb. of butter, ½ a lb. of castor sugar, the yolks of 6 eggs, flavouring to taste.
Method.—Put the butter into a basin; warm it, but do not allow it to oil; then with a wooden spoon 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 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 some currants added to make a variety. The biscuits are named after the preparation with which they are flavoured, 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 biscuits. Seasonable at any time.
3325.—DEVILLED BISCUITS.
Ingredients.—12 biscuits, ¼ a pint of Lucca oil, black pepper, cayenne, salt.
Method.—Any kind of plain unsweetened thin biscuits will do. Soak them in the oil, which should be of the best quality, sprinkle the seasoning on both sides, and toast the biscuits on the fire or in front on a gridiron.
Time.—5 minutes. Average Cost, 6d. Sufficient for 3 or 4 persons. Seasonable at any time.
3326.—GINGER BISCUITS.
Ingredients.—1 lb. of flour, ½ a lb. of fresh butter, ½ a lb. of castor sugar, ¾ of an oz. of ground ginger, 2 eggs.
Method.—Rub the butter and ginger into the flour on the board, make a "bay" or hole, break in the eggs, and wet up into a nice workable paste, using a little milk if necessary. Roll down in thin sheets,
