RICE BISCUITS OR CAKES.
1746. INGREDIENTS.—To every 1/2 lb. of rice-flour allow 1/4 lb. of pounded lump sugar, 1/4 lb. of butter, 2 eggs.
Mode.—Beat the butter to a cream, stir in the rice-flour and pounded sugar, and moisten the whole with the eggs, which should be previously well beaten. Roll out the paste, shape it with a round paste-cutter into small cakes, and bake them from 12 to 18 minutes in a very slow oven.
Time.—12 to 18 minutes. Average cost, 9d.
Sufficient to make about 18 cakes. Seasonable at any time.
GROUND RICE, or rice-flour, is used for making several kinds of cakes, also for thickening soups, and for mixing with wheaten flour in producing Manna Kroup. The Americans make rice-bread, and prepare the flour for it in the following manner:—When the rice is thoroughly cleansed, the water is drawn off, and the rice, while damp, bruised in a mortar: it is then dried, and passed through a hair sieve.
ROCK BISCUITS.
1747. INGREDIENTS.—6 eggs, 1 lb. of sifted sugar, 1/2 lb. of flour, a few currants.
Mode.—Break the eggs into a basin, beat them well until very light, add the pounded sugar, and when this is well mixed with the eggs, dredge in the flour gradually, and add the currants. Mix all well together, and put the dough, with a fork, on the tins, making it look as rough as possible. Bake the cakes in a moderate oven from 20 minutes to 1/2 hour; when they are done, allow them to get cool, and store them away in a tin canister, in a dry place.
Time.—20 minutes to 1/2 hour. Average cost, 1s. 2d.