93.—Genoa and Toulouse Biscuits, Exhibition Nuts and Marseillaise Biscuits.
6 lbs. flour, 14 ozs. butter, 4 lbs. sugar, 10 eggs, ¼ oz. voil. Make a nice stiff dough with the rest milk.
Genoas are made by rolling out the dough in strips and cutting off in pieces the length of the little finger. Wash them on top with white of egg and throw on lump sugar the size of split peas.
Marseillaise Biscuits are made from the same dough, rolled out in strips, but cut the size of small marbles. Put about twenty or thirty of them into a sieve, and roll them about to make them round. These are baked on dry tins.
Toulouse Biscuits and Exhibition Nuts have currants added to them. For Toulouse biscuits, roll out the dough in strips, cut the same length as Genoas, and wash the top with yolk of egg. Place on slightly greased tins ½ inch apart.
For Exhibition Nuts cut the dough the size of small marbles, lay in the tin with the cut side down, and press gently with heel of the hand.