86.—Shrewsbury Biscuits.
2 lbs. of flour, 1 lb. of sugar, 1 lb. of butter, 4 eggs, pinch of powdered cinnamon, and a little milk.
87. Another Way.—14 ozs. of flour, 10 ozs. of sugar, 10 ozs. of butter, 2 small eggs, half a nutmeg grated, a little cinnamon and mace, and a pinch of voil.
88. Another Way.—1½ lb. of flour, ½ lb. of butter, ½ lb. of sugar, 1 egg, with sufficient milk to make dough. Some add about ¼ oz. of volatile salt. Rub the butter in with the flour, make a bay, add the sugar, eggs, milk, and spice; make the whole into a dough, roll it out on an even board to the thickness of an eighth of an inch, cut out with a plain round cutter two and a half inches in diameter, place them on clean tins, not buttered, bake in a cool oven. When the biscuits are a little coloured on the edges they are done.