Melt six or seven ounces of butter with a sufficiency of new milk warmed to make seven pounds of flour into a stiff paste: roll thin, and make into biscuit.
Hard Biscuit.
Warm two ounces of butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rolling pin, and work it very smooth. Roll it thin, and cut it into round biscuit; prick them full of holes with a fork. About six minutes will bake them.
Flat Cakes, that will keep long in the house good.
Mix two pounds of flour, one pound of sugar, and one ounce of carraways, with four or five eggs, and a few spoonfuls of water to make a stiff paste; roll it thin, and cut into any shape. Bake on tins lightly floured. While baking, boil a pound of sugar in a pint of water to a thin syrup; while both are hot, dip each cake into it, and put them on tins into the oven to dry for a short time; and when the oven is cooler still, return them there again, and let them stay four or five hours.
Plain and very crisp Biscuit.
Make a pound of flour, the yelk of an egg, and some milk, into a very stiff paste; beat it well, and knead till quite smooth; roll very thin, and cut into biscuit. Bake them in a slow oven till quite dry and crisp.
Little Plumcakes, to keep long.
Dry one pound of flour, and mix with six ounces of finely pounded sugar, beat six ounces of butter to a cream, and add to three eggs, well beaten, half a pound of currants washed, and nicely dried, and the flour and sugar; beat all for some time, then dredge flour on tin plates, and drop the batter on them the size of a walnut. If properly mixed, it will be a stiff paste. Bake in a brisk oven.