2o6 BISCUITS AND ROLLS.
BISCUITS AND ROLLS.
Butter Biscuits.—Melt 8 ounces of butter in 1-2 pint of warm milk and add it to 1-2 gallon flour, work to a smooth, stiff paste, roll out and cut it in any shape, stick the biscuits with a straw or fork, bake in a quick oven on a clean surface, open and butter and eat while hot.
Cream Biscuits.—Rub 1 pound each of fresh butter and flour together, make a hole in the center, into which put 1-2 pound of powdered sugar upon the rind of the lemon that has been rubbed previously to pounding, and Ihen whole eggs; mix the eggs well with the sugar and mix all well together, forming a flexible paste, cut it into round pieces nearly as large as a walnut, stamp them flat with a butter stamp of the size of a silver dollar. Bake in a moderate oven.
Lemon Biscuits.—One-fourth lb. flour, 3-4 lb. loaf sugar, 6 oz. fresh butter, 4 eggs, 1 oz. lemon peel, 2 dessert spoonfuls lemon juice; rub the flour into the butter, stir in the pounded sugar and finely minced lemon peel, and when these ingredients are thoroughly incorporated add the eggs, which should have been well beaten, and add the lemon juice. Beat the mixture well for a minute or two, then drop it from the spoon on a buttered tin about 2 inches apart, as the cakes will spread when they get warm ; place the tin in the oven and bake to a pale brown from ten to twenty minutes.
Almond Biscuits.—Scald, peel and pound them fine in a mortar, sprinkling them from time to time with a little fine sugar, beat them a quarter of an hour with an ounce of flour, the yolks of 3 eggs, 1-4 lb. fine loaf sugar, and afterwards the whites of 4 eggs whipped to a froth. Have ready some paper moulds made like boxes about the length of 2 fingers square, butter them within and put in the biscuits, throwing over them equal quantities of flour and powdered sugar, bake them in a moderate oven, and when done of a good color, take them out of the papers. Bitter almond biscuits are made in the same manner, with this difference only, that to every 2 ounces of bitter almonds must be added 1 ounce of sweet almonds.
Cocoanut Biscuits.—Ten ounces sifted sugar, 3 eggs, 6 ounces grated cocoanut; beat the eggs until they are very light, add the sugar gradually, then stir in the cocoanut; roll a tablespoonful of the paste at a time in your hands in the form of a pyramid, place the pyramids on papers, put the papers on tins and bake the biscuits in rather a cool oven until they are of a yellowish brown.