Let it stand for 4 hours before rolling out into cakes; roll into long flat cakes 3 inches long by 1½ inches wide, and bake in a quick oven for 8 or 10 minutes.
Time.—8 to 10 minutes, to bake. Average Cost, 4½d. per dozen. Sufficient for 4 dozen. Seasonable in October, November, December, and January.
Note.—The long-shaped nut is found convenient for the hunting-coat pocket.
Ingredients.—1¼ lbs. of flour, ¾ of a lb. of castor sugar, 6ozs. of fresh butter, 4 eggs, the grated rind of a lemon, 2 dessertspoonfuls of lemon-juice.
Method.—Rub the butter into the flour, stir in the castor sugar and very finely-minced lemon-peel, and when these ingredients are thoroughly mixed, add the eggs, which should be previously well whisked, and the lemon-juice. Beat the mixture well for 1 or 2 minutes, then drop it from a spoon on to a buttered tin, about 2 inches apart, as the biscuits will spread when they get warm; place the tin in the oven, and bake the biscuits a pale brown from 15 to 20 minutes.
Time.—15 to 20 minutes. Average Cost, 1s. 6d. Sufficient for 3 or 4 biscuits. Seasonable at any time.
Ingredients.—½ a lb. of ground sweet almonds, ¾ of a lb. of castor sugar, the whites of 3 eggs, wafer paper.
Method.—Mix the sugar and ground almonds well together on the board, then put them into a large marble or porcelain mortar, add the whites of eggs, and proceed to well rub the mixture into a smooth paste. When it begins to get stiff and stands up well it is ready, or if uncertain whether the paste has been pounded enough, try one in the oven, and if all right, lay sheets of wafer paper over clean baking-sheets, and lay out the biscuits upon it with a spoon, or savoy bag, place a few split almonds on the top of each, then bake in a cool oven.
Time.—15 to 20 minutes in a slow oven. Average Cost,—1s. 3d. per lb. Sufficient for 24 to 36 biscuits.
Ingredients.—6 ozs. of flour, 2 ozs. of castor sugar, 1 oz. of butter, yolk of 1 egg, 2 tablespoonfuls of milk.
Method.—Beat the egg with the milk, then mix with the other ingredients, and roll and cut out into very thin biscuits with a paste cutter. Bake for 6 minutes in a quick oven.
Time.—6 minutes. Average Cost, 4d. Sufficient for 1½ dozen biscuits.