6 eggs
1 cup butter
3 cups sugar
Flour

Beat the yolks and whites separately very thoroughly. Cream the butter and sugar. Add the yolks. Beat well. Stir in the whites and enough flour to make a paste that can be lightly rolled out. Flavour with a few drops of lemon juice. Cut into rounds and bake in a quick oven.

Whole Meal Biscuits

1 cup rich cream, sour or sweet
¹⁄₄ cup powdered sugar
1 salt-spoon salt
2 cups fine whole meal

Mix together and knead with the hand until stiff enough to roll out as thin as a wafer. Cut into rounds and bake on floured tins in a very hot oven.

Breakfast and Tea Cakes

PAGE
[American Crumpets][111]
[ ” Muffins with Eggs][111]
[ ” Muffins without Yeast][113]
[Balloon Cakes][113]
[Breakfast Scones][114]
[Cringles][115]
[Crumpets][115]
[Dropped Scones][116]
[Echaudés à Thé][117]
[Golden Corn Cake][117]
[Little Breakfast or Tea Rolls][118]
[Quickly-made Scones][118]
[Scones][119]
[Soda Scones][119]
[Tea Buns][120]
[Tea Cakes—I.][121]
[ ” ” II.][122]
[ ” ” III.][122]
[ ” ” (self-raising flour)][123]
[York Cakes][123]
[Yorkshire Cake][124]

*American Crumpets

3 cups warm milk
¹⁄₂ cup yeast
2 table-spoons melted butter
1 salt-spoon salt
1 salt-spoon soda
Flour

Mix the yeast, milk, salt and sufficient flour to make a good batter, together and set to rise. When well risen beat in the melted butter. Sift the soda and stir it in dry. Put in well greased patty pans or muffin rings, allowing the batter to rise for fifteen minutes before putting into the oven. Bake in a quick oven.