Soups, savouries, sweets, with a chapter on breads

Rub the butter into the flour and salt, and mix into a firm paste with milk and water. Turn it out on to a board, roll it a few times, fold it over three times, and beat it well with the rolling-pin with each fold. Let it remain covered over with a basin for half an hour to lighten ; then roll it out on a floured slab as thin as the blade of a knife. Prick it all over, cut it out into large biscuits, and place them on warm baking-sheets slightly floured. A moderately heated oven will bake the * In this march a pair of shoes wets sold for thirty shillings, and a bisket cake for ten shillings ; so great was aur want both of cloathing and victuals ' — SiR Francis Drake. * Some cry covenant instead Of pudding, pies and gingerbread,'* Anon. biscuits in ten minutes. When done they .should be a pale pinky-brown colour. They should be eaten quite new. If kept a few days they can be crisped up again by putting them in a cool oven for a few minutes. Lancashire Jumbles. Half a pound of butter, five ounces of sifted sugar, three-quarters of a pound of fine flour, an eggspoonful of pounded and sifted cinnamon and mace, the grated rind of half a lemon, two eggs. Beat the butter to a cream with four ounces of the sugar. Add the eggs separately, then the flour, spices and lemonpeel, beating all the time, and for ten minutes after all the ingredients have been added. * Pray you do me the favour To put these few quince cakes in your pocket,^ Massinger. 1 88 * Do you look for cakes and ale here T * Henry VIII.' Put away In a cool place for two hours to become firm. Sprinkle the remaining ounce of sugar on a pasteboard or slab, roll the paste to the sixth of an inch thick, cut it into any fanciful shapes liked, and bake in a moderate oven until a light-brown colour. Envelope Cakes. The weight of four eggs in butter, sugar, and flour ; two ounces of sultana raisins, one ounce of dried cherries, grated rind of half a lemon, half a pint of cream. Beat the butter to a cream, add the sugar, flour, lemon-peel, and yolks of eggs. Beat together for ten minutes. Whip the whites of the eggs to a stiff" froth, also the cream — * Marlow. When I travel I always choose to regulate my own supper. Let the cook be called. No offence I hope^ sir ?* — * She Stoops to Conquer.' * Which is as dry as the remainder biscuit After a voyage.* * As You Like It.' separately. Mix them with the other ingredients. Bake the mixture in half-envelopes (old used ones will do) made to stand like boats by having the bottom corners pinched down. These must be buttered with clarified butter put on with a brush and ornamented at the bottom with the cherries, chopped ; fill only half full, and bake for half an hour in a warm oven. When done, let them cool for a few minutes in the cases, then take these off, and keep the cakes in a dry place. Helen Biscuits. Half a pound of butter, three eggs, six ounces of sifted sugar, six ounces of currants, two ounces of candied peel, three-quarters of ■ Never mind I what must be, must ; Men must eat both crumb and crust.* * Pen and Pencil Club.' * Where on earth shall I look for a meal? For 1 haver^t no dinner to-day /* * Bab Ballads.* a pound of dry flour, the grated rind of half a lemon, or a few drops of essence of lemon, or of almonds. Beat the butter to a cream, add the sugar, the eggs well beaten, the flour, and then the rest of the ingredients. Mix thoroughly, and beat all together for five or six minutes. Drop the mixture from between two teaspoons on floured baking-sheets, and put into a hot oven. Bake until a pinky- brown colour. Before turning them on a sieve to cool, break one in two to see if properly cooked through.