The new century cookery book

Mix the two kinds of flour in a basin, rub in the butter until the latter becomes thoroughly amalgamated with the flour. Add the salt and mix well, moisten with enough water to form a soft paste or dough. Roll it out on a floured board about one-eighth of an inch thick ; prick the paste with the prongs of a fork. Stamp out some round or square biscuit shapes, place them on a buttered bakingsheet and bake in a moderate oven for about ten minutes. If liked a little grated cheese can be mixed with the flour. 2023. Cocoanut Biscuits. — 4 lb. cocoanut {desiccated or freshly grated), the whites of 3 eggs, 14 oz. potato flour or corn-flour , 4 oz. caster sugar, wafer paper or rice paper. Beat up the whites of eggs to a stiff froth, thoroughly mix the sugar, cocoanut, and flour, stir into the whites, mix carefully with a wooden spoon. Drop the mixture in little heaps, about 4 inch apart, on wafer or rice paper laid on to a baking-sheet. Bake in a very slow oven. This mixture may now be laid out for baking by means of a biscuit or forcing-bag, but where only a small quantity is required this mode of dressing is not advisable. 2024. Biscuits d'Africaine. — 4 oz. caster sugar, 4 oz. flour, 4 oz. butter, 2 oz. corn-flour, 3 eggs, 3 oz. desiccated cocoanut, a little milk. Rub the flour and butter together until very fine, add the corn- flour, sugar, and two ounces of the cocoanut. Mix thoroughly, make a well in the centre, beat up the eggs and add them, work into a smooth dough ; roll out about an eighth of an inch thick, cut or stamp out some oblong biscuit shapes or fingers, place them on a buttered baking- sheet, brush over with a little sweetened milk and egg, sprinkle some cocoanut over the top of each. Bake in a moderately heated oven for about twenty minutes. If the paste is found too stiff a little milk or cream should be added. 2025. Boune-Bouche Drops. — 3 oz. Vienna flour, 1 oz. Paisley flour, 1 egg, 1 tablespoonful cream, \ lemon, 1^ oz. sugar, H oz. butter, salt, | oz. almonds. Cream the sugar and butter in a basin, add the egg and the lemonrind finely grated. Beat with a wooden spoon until quite smooth. Mix the Vienna flour and Paisley flour, add a pinch of salt, and rub through a sieve. Stir the flour into the above mixture, moisten with a little cream at first, work it thoroughly and add the remainder of the cream. Blanch the almonds, cut them into shreds, and dry in the oven. Mix about a teaspoonful of lemon-juice and the shredded almonds "with the dough. Drop the mixture in little heaps about 14 inch apart from each other on to a well-buttered baking-tin, dust over with a little caster sugar, and bake in a moderately heated oven from fifteen to twenty minutes. 2026. Biscuit a Cuillere. — 8 eggs, \ lb. caster sugar, 6 oz. flour, sifted (or 4 oz. fecula).