3 lbs. of flour, 12 ozs. of arrowroot, 14 ozs. of butter, 2 lbs. of sugar, 10 eggs, 20 ozs. of currants, ½ oz. of voil. Proceed to make dough as before; roll out in a sheet the thickness of two penny pieces. Cut with a plain round cutter, and bake in a moderate oven.
91.—Snowdrop Biscuits.
1 lb. of arrowroot, 1 lb. of flour, the whites of 10 eggs, ½ lb. of butter, ¾ lb. of sugar, ¼ oz. of voil. Rub the butter in the flour, add the arrowroot, make a bay, add all the other ingredients, mix into a dough. Proceed the same as for Peruvian biscuits, and bake in a very cool oven.
92.—Rice Biscuits.
1¼ lb. flour, ¾ lb. rice-flour, ½ lb. butter, 1 lb. sugar, 2 eggs, ¼ oz. of voil. Make into dough with a little milk, roll out in sheets same size as for Currant Fruit, place on dry tins, and dust the tops with ground rice.
93.—Genoa and Toulouse Biscuits, Exhibition Nuts and Marseillaise Biscuits.
6 lbs. flour, 14 ozs. butter, 4 lbs. sugar, 10 eggs, ¼ oz. voil. Make a nice stiff dough with the rest milk.
Genoas are made by rolling out the dough in strips and cutting off in pieces the length of the little finger. Wash them on top with white of egg and throw on lump sugar the size of split peas.
Marseillaise Biscuits are made from the same dough, rolled out in strips, but cut the size of small marbles. Put about twenty or thirty of them into a sieve, and roll them about to make them round. These are baked on dry tins.