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Classic
Cook Books
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page 154
Common Biscuits.
Beat up six eggs, with a spoonful of rose water, and a spoonful of sack; then
add a pound of fine powdered sugar, and a pound of flour; mix these into the
eggs by degrees, with an ounce of coriander seeds; shape them on white thin
paper or tin moulds, in any form you please. Beat the white of an egg, and with
a feather rub it over, and dust fine sugar over them. Set them in an oven
moderately heated, till they rise and come to a good colour; and if you have no
stove to dry them in, put them into the oven at night, and let them stand till
morning.
To make Whigs.
Take three pounds and a half of flour, and three quarters of a pound of butter;
rub it into the flour till none of it be seen; then take a pint or more of new
milk, make it very warm, and with a half pint of ale-yeast, make it into a light
paste, put in carraway-seeds, and what spice you please; then make it up, and
lay it before the fire to rise; after this, work in three quarters of a pound of
sugar, and then roll them pretty thin into what form you please; put them on tin
plates and hold them before the fire to rise again, before you set them in; your
oven must be pretty quick.
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Classic
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