The "ideal" cookery book

£ teaspoonful carbonate Pinch of salt. soda. Few carraway seeds and a little milk. Mix. very stiff and roll out J inch thick. 2. Rice Biscuits. £-lb. flour. $-lb. ground rice. £-lb. butter. i-lb. castor sugar. 2 eggs. i teaspoonful baking powder. Rub the butter into the flour and rice, add the rest of the ingredients and mix and roll out. 3. Shrewsbury Biscuits. J-lb. butter. 6-oz. flour, i-lb. sugar. 1 egg. 1 teaspoonful baking powder. Roll them out thin and bake. 4. Ginger Drops. 8-oz. sugar. Beaten white of 2 teaspoonsful essence ginger. i egg. Mis well and drop on greased paper and put them in the oven. They are done as soon as they can be taken off the paper. 5. Seventy Little Biscuits for 2d. Put the white of an egg into a basin and beat to a stiff froth with a silver fork, gradually add A-lb. of castor sugar, and flavour with essence of almonds. Mix well to a thick white paste. Take some sheets of greased white paper and place on the baking sheet, then take a small spoon and drop pieces of the mixture on the paper, keeping them £ inch apart. Put in a cool oven till they change colour. Take from the oven and let them get cold and then remove with a knife from the paper. A few drops of cochineal added to half the mixture will make a variety. 6. Ginger Biscuits. i-lb. flour. J-lb. butter. J-lb. sugar. f-oz. ground ginger. 2 eggs. 1 teaspoonful baking powder. 7. Rice Biscuits, x-lb. rice flour. £-lb. butter. J-lb. sugar. 2 eggs. 7« 8. Seed Biscuits. i -lb. flour. J-lb. butter i-lb. sugar. 3 eggs. £-oz. carrawaj- seeds. Brush them over with a little milk. 9. Soda Biscuits. i-lb. flour, i-lb. sugar. 2 eggs. J-lb. butter. 1 teaspoon ful carbouate of soda. 10. Sweet Biscuits. 2 breakfast cups flour. 1 cup castor sugar. 3-ozs. butter. 2 eggs, i-teaspoonful baking powder. Little milk. Mix very stiff and bake on a floured tiu. 11. Chestnut Biscuits. i-lb. of chestnuts. i-lb. sugar. Essence of vanilla. 2-oz. grated chocolate. One-sixteenth of a pint of water. Boil the chestnuts till they are tender, rub them through a sieve, and add the sugar. Melt the chocolate in water over the fire till smooth, and add to the chestnut pulp. Lightly mix in the white of an egg very stiffly whipped. Drop on wafer - paper in rocky little lumps. Bake in a moderate oven till they are dry on the outside. 12. Cocoanut Biscuits 1-lb. butter. 1 breakfast cup of sugar. 3 teaspoonsful baking powder. 2 eggs. i breakfast cup of flour, i breakfast cup of ground rice. i-lb. cocoanut. Little milk. 13. 4=lbs. Biscuits for 8d. 2-lbs. flour. J-lb, lard, g-lb. moist sugar. 2 teaspoonsful baking powder. Mix with water or milk. 14. Chocolate Biscuits. 2-oz. butter. 2-oz. sugar 1 yolk of egg. 4-lb. flour. 2-oz. chocolate. Dissolve the chocolate with a very little water and vanilla over the fire. Cream the butter and sugar, beat well, add yolk, then chocolate and half of flour, beat well, then work in rest of flour by hand. Roll out very lightly and bake a few minutes. 15. Cinnamon Stars. whites of eggs. i-oz. castor sugar. 4-oz. ground almonds. J-oz. cinnamon. Mix all to stiff dough, roll out on a board sprinkled with sugar and flour, and cut in stars. Bake in a moderate oven. Brush with white of egg and return to the oven to glaze. Sj 16. Ratafias. K egg, its -weight in sugar and butter, }-lb. flour,