are
reduced to the finest powder, and stir in the sifted sugar, which should
also be very fine. Dissolve the soda in the milk, add the eggs, which
should be well whisked, and with this liquid work the flour, &c. into a
light dough. Divide it into small cakes, put them into the oven
immediately, and bake for about 20 minutes.

_Time_.--20 minutes.

COCOA-NUT BISCUITS OR CAKES.

1740. INGREDIENTS.--10 oz. of sifted sugar, 3 eggs, 6 oz. of grated
cocoa-nut.

_Mode_.--Whisk the eggs until they are very light; add the sugar
gradually; then stir in the cocoa-nut. Roll a tablespoonful of the paste
at a time in your hands in the form of a pyramid; place the pyramids on
paper, put the paper on tins, and bake the biscuits in rather a cool
oven until they are just coloured a light brown.

_Time_.--About 1/4 hour. _Seasonable_ at any time.

CRISP BISCUITS.

1741. INGREDIENTS.--1 lb. of flour, the yolk of 1 egg, milk.

_Mode_.--Mix the flour and the yolk of the egg with sufficient milk to
make the whole into a very stiff paste; beat it well, and knead it until
it is perfectly smooth. Roll the paste out very thin; with a round
cutter shape it into small biscuits, and bake them a nice brown in a
slow oven from 12 to 18 minutes.

_Time_.--12 to 18 minutes. _Average cost_, 4d.

_Seasonable_ at any time.

DESSERT BISCUITS, which may be flavoured with Ground Ginger, Cinnamon,
&c. &c.

1742. INGREDIENTS.--1 lb. of flour, 1/2 lb. of butter, 1/2 lb. of sifted
sugar, the yolks of 6 eggs, flavouring to taste.

_Mode_.--Put the butter into a basin; warm it, but do not allow it to
oil; then with the hand beat it to a cream. Add the flour by degrees,
then the sugar and flavouring, and moisten the whole with the yolks of
the eggs, which should previously be well beaten. When all the
ingredients are thoroughly incorporated, drop the mixture from a spoon
on to a buttered paper, leaving a distance between each cake, as they
spread as soon as they begin to get warm. Bake in rather a slow oven
from 12 to 18 minutes, and do not let the biscuits acquire too much
colour. In making the above quantity, half may be flavoured with ground
ginger and the other half with essence of lemon or currants, to make a
variety. With whatever the preparation is flavoured, so are the biscuits
called; and an endless variety may be made in this manner.

_Time_.--12 to 18 minutes, or rather longer, in a very slow oven.

_Average cost_, 1s. 6d.

_S