DESSERT BISCUITS.
Rub one pound of butter, one pound of sugar, and five eggs to a cream; add one tea-cupful of milk, a few drops of essence of lemon; knead to a stiff dough; cut in rings, and leaves, and heart; when done, ornament with icing sugar in the usual way.
LOAF CAKE.
Take the size of a walnut of German yeast dissolved in a pint of warm milk, and a pinch of salt; stir as much flour in as will make a thick sponge. Set it to raise till it gets light and throws up little bubbles; then take two pounds of flour and make a hole in the centre, and pour in the sponge. Add three-quarters of a pound of butter, half-a-pound of soft sugar, four eggs, two ounces of lemon-peel, three-quarters of a pound of currants, three-quarters of a pound of raisins, and knead this all together, and set to raise for another hour; then, when light, bake for one hour in a moderate oven.
DOUGH NUTS.
Take three ounces of butter, three ounces of soft sugar, rubbed to a cream, one egg, a drop of vanilla, and one cup of milk, a pound and a half of flour with three tea-spoonfuls of baking-powder. Knead into a stiff dough, cut with a round cutter, cut a hole in the centre with a smaller cutter, and fry in hot lard.