Part 209 (1/2)

_Seasonable_ at any time.

SAVOY BISCUITS OR CAKES.

1748. INGREDIENTS.--4 eggs, 6 oz. of pounded sugar, the rind of 1 lemon, 6 oz. of flour.

_Mode_.--Break the eggs into a basin, separating the whites from the yolks; beat the yolks well, mix with them the pounded sugar and grated lemon-rind, and beat these ingredients together for 1/4 hour. Then dredge in the flour gradually, and when the whites of the eggs have been whisked to a solid froth, stir them to the flour, &c.; beat the mixture well for another 5 minutes, then draw it along in strips upon thick cartridge paper to the proper size of the biscuit, and bake them in rather a hot oven; but let them be carefully watched, as they are soon done, and a few seconds over the proper time will scorch and spoil them.

These biscuits, or ladies'-fingers, as they are called, are used for making Charlotte russes, and for a variety of fancy sweet dishes.

_Time_.--5 to 8 minutes, in a quick oven.

_Average cost_, 1s. 8d. per lb., or 1/2d. each.

SEED BISCUITS.

1749. INGREDIENTS.--1 lb. of flour, 1/4 lb. of sifted sugar, 1/4 lb. of b.u.t.ter, 1/2 oz. of caraway seeds, 3 eggs.

_Mode_.--Beat the b.u.t.ter to a cream; stir in the flour, sugar, and caraway seeds; and when these ingredients are well mixed, add the eggs, which should be well whisked. Roll out the paste, with a round cutter shape out the biscuits, and bake them in a moderate oven from 10 to 15 minutes. The tops of the biscuits may be brushed over with a little milk or the white of an egg, and then a little sugar strewn over.

_Time_.--10 to 15 minutes. _Average cost_, 1s.

_Sufficient_ to make 3 dozen biscuits. _Seasonable_ at any time.

SIMPLE HARD BISCUITS.

1750. INGREDIENTS.--To every lb. of flour allow 2 oz. of b.u.t.ter, about 1/2 pint of skimmed milk.

_Mode_.--Warm the b.u.t.ter in the milk until the former is dissolved, and then mix it with the flour into a very stiff paste; beat it with a rolling-pin until the dough looks perfectly smooth. Roll it out thin; cut it with the top of a gla.s.s into round biscuits; p.r.i.c.k them well, and bake them from 6 to 10 minutes. The above is the proportion of milk which we think would convert the flour into a stiff paste; but should it be found too much, an extra spoonful or two of flour must be put in.

These biscuits are very nice for the cheese course.

_Time_.--6 to 10 minutes.

_Seasonable_ at any time.

SODA BISCUITS.

1751. INGREDIENTS.--1 lb. of flour, 1/2 lb. of pounded loaf sugar, 1/4 lb. of fresh b.u.t.ter, 2 eggs, 1 small teaspoonful of carbonate of soda.

_Mode_.--Put the flour (which should be perfectly dry) into a basin; rub in the b.u.t.ter, add the sugar, and mix these ingredients well together.

Whisk the eggs, stir them into the mixture, and beat it well, until everything is well incorporated. Quickly stir in the soda, roll the paste out until it is about 1/2 inch thick, cut it into small round cakes with a tin cutter, and bake them from 12 to 18 minutes in rather a brisk oven. After the soda is added, great expedition is necessary in rolling and cutting out the paste, and in putting the biscuits _immediately_ into the oven, or they will be heavy.

_Time_.--12 to 18 minutes. _Average cost_, 1s.

_Sufficient_ to make about 3 dozen cakes. _Seasonable_ at any time.

ALMOND CAKE.