of the biscuit, and bake them in
rather a hot oven; but let them be carefully watched, as they are soon
done, and a few seconds over the proper time will scorch and spoil them.
These biscuits, or ladies'-fingers, as they are called, are used for
making Charlotte russes, and for a variety of fancy sweet dishes.

_Time_.--5 to 8 minutes, in a quick oven.

_Average cost_, 1s. 8d. per lb., or 1/2d. each.

SEED BISCUITS.

1749. INGREDIENTS.--1 lb. of flour, 1/4 lb. of sifted sugar, 1/4 lb. of
butter, 1/2 oz. of caraway seeds, 3 eggs.

_Mode_.--Beat the butter to a cream; stir in the flour, sugar, and
caraway seeds; and when these ingredients are well mixed, add the eggs,
which should be well whisked. Roll out the paste, with a round cutter
shape out the biscuits, and bake them in a moderate oven from 10 to 15
minutes. The tops of the biscuits may be brushed over with a little milk
or the white of an egg, and then a little sugar strewn over.

_Time_.--10 to 15 minutes. _Average cost_, 1s.

_Sufficient_ to make 3 dozen biscuits. _Seasonable_ at any time.

SIMPLE HARD BISCUITS.

1750. INGREDIENTS.--To every lb. of flour allow 2 oz. of butter, about
1/2 pint of skimmed milk.

_Mode_.--Warm the butter in the milk until the former is dissolved, and
then mix it with the flour into a very stiff paste; beat it with a
rolling-pin until the dough looks perfectly smooth. Roll it out thin;
cut it with the top of a glass into round biscuits; prick them well, and
bake them from 6 to 10 minutes. The above is the proportion of milk
which we think would convert the flour into a stiff paste; but should it
be found too much, an extra spoonful or two of flour must be put in.
These biscuits are very nice for the cheese course.

_Time_.--6 to 10 minutes.

_Seasonable_ at any time.

SODA BISCUITS.

1751. INGREDIENTS.--1 lb. of flour, 1/2 lb. of pounded loaf sugar, 1/4
lb. of fresh butter, 2 eggs, 1 small teaspoonful of carbonate of soda.

_Mode_.--Put the flour (which should be perfectly dry) into a basin; rub
in the butter, add the sugar, and mix these ingredients well together.
Whisk the eggs, stir them into the mixture, and beat it well, until
everything is well incorporated. Quickly stir in the soda, roll the
paste out until it is about 1/2 inch thick, cut it into small round
cakes with a tin cutter, and bake them from 12 to 18 minutes in rather a
brisk oven. After the soda is added, great expedition is necessary in
ro