4-oz. grated cheese.
3 oz. butter.
4-oz. flour.
1 yolk of egg.
Salt.
Cayenne.
Rub the butter into the flour, add the cheese and seasoning, mix with the egg into a firm paste; put on a floured board, roll out ⅛ inch thick and about 5 inches wide, cut in strips, place on a baking sheet, and cut the remaining paste into strips.
19. Patent Barley Biscuits.
2 ozs. flour.
2 ozs. Robinson’s Patent Barley.
2 ozs. castor sugar.
2 ozs. butter.
1 egg.
Pinch of baking powder.
Cream the butter and sugar, add the yolk of egg, then by degrees the barley and flour mixed with the baking powder. Roll out thin and cut with a round cutter. Bake in a moderate oven six minutes.
VII. BONBONS.
1. French Almond Rock.
Put 1-lb. loaf sugar into a pan with 1 teacup of water. Stir till the sugar is melted, take off the scum, and when it has boiled for ¼ hour, add 1 tablespoonful vinegar or lemon juice. Stir in sliced or blanched almonds to taste. Pour on a buttered tin, and cut in slices.
2. Candy Dough.
Fresh icing sugar. Break the white of an egg into one glass, and put an equal quantity of water into another. Put this into a basin, and stir it with the sugar until it is of a dough-like consistency. The proportion of the white of egg and water is two to each pound of sugar.