way seeds: beat well for an hour, and pour the biscuits on tins, each one a large spoonful. If not sufficiently thin and smooth, add another egg, or a little milk.—Or: rub 4 oz. fresh butter very smooth into 8 oz. flour, add 3 oz. sifted sugar, and a table-spoonful of carraways: then add the yolks of 4 eggs, and a table-spoonful of cream. Bake in a quick oven.
To ½ lb. butter, add 6 oz. pounded sugar, and 3 eggs; when well mixed, add ¾ lb. corn flour, a little nutmeg, and carraway seeds, beat well, and bake on little tins.—Or: into ¾ lb. flour, rub 4 oz. butter, add 4 oz. sifted sugar, and nearly 1 oz. carraway seeds; make into a paste with 3 eggs, roll out thin, and cut them in any shape you like.
Put 2 lbs. flour into a shallow pan, mix 1 table-spoonful of yeast with a little warm water, and pour it into a hole in the middle of the flour, work a little of the flour into the yeast, and set the pan before the fire a quarter of an hour. Melt ¼ lb. butter in milk to mix the flour into a stiff paste, and bake on tins.
Beat the yolks of 12, and the whites of 6 eggs, with 1 lb. loaf sugar: when the oven is ready, add 2 table-spoonsful rose water, 12 oz. flour, the juice and rind of 2 lemons, grated, a few almonds if you choose. Bake in a quick oven.—Or: mix 1 lb. sifted sugar with ¼ lb. butter melted, the rind of a lemon grated, 2 eggs, and a very little flour: roll into little flat cakes, and bake on tins.
Boil a quart of milk, let it cool, then put to it ½ pint of yeast, 2 eggs, 2 oz. coriander seeds, 2 oz. carraway seeds, a little ginger, and ¼ lb. finely pounded sugar, beat these together and add flour to make a stiff paste: divide it into
