83.—Kent Biscuits.
4 lbs. of flour, 1 lb. of butter, 1½ lb. of sugar, 10 eggs, and 3 drs. of volatile salt. Rub butter in with flour; or make a bay, put in the butter, partly cream it, add eggs and sugar, and voil after well mixing all together; take in the flour and make it into a dough. Roll out a sheet the thickness of two penny pieces, cut out with a small fluted cutter, lay them in rows, take a brush and egg-wash top, lay them on lump sugar previously broken into pieces the size of split peas, and bake on tins slightly buttered, in a moderate oven.