4 lbs. of flour, 4 ozs. of butter, 4 ozs. of castor sugar, 5 large eggs, with enough water to fill a pint. Make a bay; after the butter is rubbed in with the flour, add the sugar and beat up the eggs and water together; pour into your bay, make the whole into a dough, break it clear and make it quite thin. When you finish it roll it out the tenth of an inch in thickness, cut with your coffee biscuit cutter and bake them in a brisk oven. If the oven should not be hot enough to raise them round the edges twist up a handful of shavings rather hard and place them round the edges of the biscuits when baking.
74.—Victoria Biscuits.
3½ lbs. of flour, 2 ozs. butter, 2 ozs. of sugar, 1 pint of eggs. Make a bay, rub the butter in the flour before you make a bay, add the sugar, pour in the eggs, beat them well up with your hands, make the whole into a dough, break well that it may be clear, roll into thin sheets, cut with an oval cutter the same as used for Brightons, put them on clean tins, and bake in a hot oven the same as Coffee Biscuits.
75.—Shell Biscuits.
5 lbs. of flour, 12 ozs. of castor sugar, 12 ozs. of butter, 1 pint of milk. Make all into a good dough, roll into sheets half-an-inch thick, cut with an oval-pointed cutter in shape thus
, place them on a crimp board and with a knife or scraper curl them up, put on clean dry tins. Bake in moderate heat.
76.—York Biscuits.
5¼ lbs. of flour, 12 ozs. of butter, 2 lbs. of sugar, 1 pint of milk. Mix as before into a dough, roll out the dough ¼ of an inch thick, cut them into long strips, and cut them diamond shape or square, dock them either on the table or crimping-board as your fancy dictates. Bake them in a rather warm oven.