The Ideal cook book

Beat the eggs until very light, add the sugar and mix thoroughly ; add the flour and currants, gradually mixing all the time. Place upon greased tins in the form of small pieces of rock. This is best done with a fork. Bake half an hour, and keep in a tin canister. 578. Lemon Biscuits—Ingredients—r Ib. of flour, % Ib. of white sugar, 14 lb. of fresh butter, 1 oz. of lemon peel, 1 tablespoonful of \ lemon juice, 3 eggs. Add the butter to the flour and rub finely with the hands ; mince the lemon peel and stir it and the sugar into the former mixture ; well whisk the eggs and lemon juice, and thoroughly mix the whole. Drop froma spoon to a greased baking tin about two inches apart. Bake for twenty minutes. 579. Cocoanut Biscuits—Ingredients—6 oz, of cocoanut grated, 9 oz. white sugar, 3 eggs. Whisk the eggs for about twelve minutes, then sprinkle in the sugar gradually, lastly the cocoanut ; form with your hands into little pyramids ; place upon white paper, and the paper on tin. Bake in a cool oven until slightly brown. 580. Biscuit Powder (for Babies) Dry plain biscuits in a slow oven. Roll them with a rolling pin. Then grind in a marble mortar till reduced to powder. Keep in a tin canister. 172 ' Toe Dominion Cook Book. 581. Rice Biscuits—Ingredients—¥ Ib. of ground rice, 5 oz. of white sugar, 4 oz. of butter, 2 eggs. Well beat the butter; stir in gradually the ground rice and sugar ; well whisk the eggs and add to the other ingredients. Roll out on the paste board and cut into shapes with paste cutter. Place upon greased tin and bake a quarter of an hour in a s/ow oven. . Ss ! 582, Soda Biscuits—Ingredients—3 pts. of flour, 1 tablespoonful of butter and 1 tablespoonful of lard, a teaspoonful of salt and an a SAR even teaspoonful of cream of tartar, 1 teaspoonful of soda. Sift the cream of tartar with the flour dry, rub the butter and lard very thoroughly through it; dissolve the soda ina pint of milk and mix all together. . Roll out, adding as little flour as possible; cut with a biscuit cutter, and bake twenty minutes in a quick oven. 583. Plain and Very Crisp Biscuits—Ingredients—1 Ib. of flour, yolk of I egg, some milk. Make into a very stiff paste; beat it well, and knead till quite smooth; roll very thin, and cut into biscuits. Bake them in a slow oven till quite dry and crisp. 584. Port Biscuits—Ingredients—2 oz. butter, skimmed milk, 1 lb. of flour, Warm the butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rolling pin, and work it very smooth, Roll it thin and cut it into round biscuits; prick them full of holes with a fork. About six minutes will bake them. 585. Seed Biscuits—Ingredients—1 Ib. of flour, 4% Ib. of sifted sugar, 14 lb, of butter, 4 oz. of caraway seeds, 3 eggs. Beat the butter to a cream; add the flour, sugar and caraway seeds ; and when these are well mixed, add the eggs, which should be well whisked. Roll out the paste, with a round cutter, and bake them in a moderate oven from ten to fifteen minutes. The tops of the biscuits may be brushed over with the white of an egg, and then a little sugar strewn over. & —— ‘ soe PAS PASTRY AND ‘D PUDDINGS Sve L. _ a OBSERVATIONS. A good hand at pastry will use less butter and produce lighter crust than others. Salt butter is very good, and if well washed makes a good flaky crust. Ifthe weather is warm the butter should be placed in ice water to keep it as firm as possible ; when lard is used take care it is eee sweet. In making pastry (See Pastry Recipes), in other arts, ‘practice will make perfect ;” it should uD ‘eked as lightly as possible, made in a cool place, and with hands perfectly cool ; if possible, use a marble slab instead of a pastry board ; if the latter is used, it is better to procure it made of hardwood.