Easy dishes for small incomes, or, The housewife's guide to practical cookery

3. Pour into the flour and mix thoroughly to the consistency of a very moist dough. 4. Grease and warm the bread tins, half fill with the dough and stand near the fire to rise until it comes to the top of the tin. 5. Bake in a hot oven for three quarters of an hour. CHOCOLATE BISCUITS. (Recipe i) Ingredients : Quarter of a pound of Flour Two ounces of Sugar Two ounces of Butter Half an Egg Essence of Vanilla Small cake of Cadbury’s Chocolate Boiling Water Half an ounce of Butter Half an ounce of Flour Quarter of a pound of Icing Sugar. 1. Rub the butter, flour, and sugar together in a clean bowl. 2. Beat the egg, add a few drops of vanilla, stir the egg into the flour and knead lightly. 3. Roll out on a floured board, cut into rounds and bake on buttered baking sheet in a slow oven. 4. Put the cake of chocolate in the oven and when soft place it in a little boiling water. 5. Mix the half ounce of flour and butter in a small pan over the fire. 6. Add two tablespoonfuls of the chocolate and stir until it boils. Flavour with vanilla. 7. Dissolve the icing sugar with boiling water to make a thick icing and beat well. 8. Mix the icing and chocolate together and spread over the biscuits with a knife dipped in hot water. CHOCOLATE BISCUITS. (Recipe 2) Ingredients : Three Eggs Three quarters of a pound of powdered Chocolate Three ounces of Castor Sugar Three ounces of Flour. 1. Separate the whites from the yolks of the eggs, putting the yolks into a bowl. 2. Add the chocolate and castor sugar and beat thoroughly. 3. Beat the whites to a snow and stir carefully into the mixture. 4. Add the flour gradually and drop the mixture from a spoon into buttered tins or upon white paper. 5. Shift a little castor sugar over and bake in a moderate oven. COCOANUT BISCUITS Ingredients : Half a pound of Cocoanut Half a pound of Castor Sugar Whites of two Eggs. 1. If afresh cocoanut is used it should be grated the daybefore, in order that it may be thoroughly dry. 2. Beat the whites to a stiff froth. 3. Mix the cocoanut and sugar together in a bowl. 4. Stir in the whites and form the mixture with the hands into small cones. 5. Place on a buttered baking sheet and bake in a hot oven for half an hour. 6. The top of the cone should be coloured and the rest of the biscuit quite white. COCOANUT CAKES Ingredients : Half a pound of Flour Quarter of a pound of Butter Six ounces of Sugar Two ounces of Desiccated Cocoanut. One small teaspoonful of Baking Powder Two or three Eggs Half a gill of Milk. 1. Boil the milk and pour it over the cocoanut. Place on one side to cool. 2. Beat the butter and sugar to a cream. 3. Beat the yolks and whites of the eggs separately. 4. Add the flour and yolks of the eggs alternately to the butter, stir in the milk and cocoanut and beat thoroughly. 5. Stir in lightly the baking powder and whites of the eggs. 6. Pour into a tin lined with greased paper and bake one and a quarter hours in a moderate oven. COVENTRY CAKES Ingredients : Four ounces of Flour Two ounces of Sugar One Lemon (Rind only) Six ounces of Butter The Whites of two Eggs Milk 1. Rub the butter into the flour and add the sugar and grated lemon rind. 2. Make into a paste with the whisked whites of the eggs.