Peel the potatoes and wash them very clean ; then grate them into a large earthen pan of cold water ; let it remain till the pulp falls to the bottom, and the water begins to clear ; pour off the water, and add plenty more of fresh spring water, stirring the pulp well with the hand, and then rub through a hair sieve, pouring water upon it. In passing through the sieve, let it remain till the farina subsides, and the water clears ; then pour off the water, carefully, adding fresh water and stirring it well several times till the farina is perfectly white, and the water clear ; lay the farina on flat dishes before the fire, covering them with paper to keep out the dust ; when perfectly dry, pound it to powder; sift it through a sieve, and keep it in bottles or canisters. BISCUITS AND BUNS. No. 532. — Biscuits. Two pounds of flour, half an ounce of baking powder, four ounces of white sugar, one onnce of arrowroot, four ounces of butter, and one egg✪ Biscuits. Mix thj baking powder well with the flour ; then add the other ingredients, and as much new milk as will form a stiff 208 VEGETARIAN COOKERY. I>asto ; beat it well with a paste roller for lialf an hour ; roll it thin ; cut out the biscuits, and when well pricked, bake them in a rather quick oven. No. 533. — Abernethy Biscuits. Three pounds and a half of flour, one pint of new milk, quarter of a pound of butter, quarter of a pound of loaf sugar, and one ounce of caraway seeds✪ Abernethy Biscuits. Mix and knead all well together, roll the paste about a quarter of an inch in thickness, cut out the biscuits, and when pricked, bake them in a quick oven. No. 534. — American Biscuits. One pound of flour, quarter of a pound of butter, half a pound of sugar, half a pint of new milk, and half a tea-spoon- ful of salt of tart✪ American Biscuitsar, or baking powder. Rub the butter in the flour ; dissolve the sugar in the milk, warm ; make a solution of the salt of tartar in a table-spoonful of cold water ; mix all well together, kneading the paste from ten to fifteen minutes ; then roll the paste, and cut out the biscuits with a round tin paste-cutter, or the top of a dredging- box, and bake on tins immediately, in a quick oven. If the baking powder be used instead of salt of tartar, nearly a tea-spoonful will be required. It should be rubbed perfectly smooth, and mixed well in the flour when quite dry. No. 535. — Arrowroot Biscuits. Quarter of a pound of arrowroot, half a pound of flour, quarter of a pound of sugar, one ounce of butter, one egg, a small tea-spoonful of baking powder, and quarter of a pint of new milk✪ Arrowroot Biscuits. Roll the arrowroot, and rub the baking powder quite smooth ; mix well with the flour, adding the sugai-, previously rolled, to take out the lumps ; rub in the butter well, mixing all together vuth the egg, well beaten, and the milk ; knead it into a stiff smooth paste, beating it with the paste-roller, or rolling it quarter of an hour ; then roll very thin as much as is con- VEGETARIAN COOKERT. 209 venient, and stamp it all over with a block set with brass wires or pins ; cut' the cakes with a tin paste-cutter, and bake in a moderately hot oven. No. 536. — Butter Biscuits. One pound of flour, one egg, quarter of a pound of butter, and a small tea-spoonful of baking powder✪ Butter Biscuits.

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Peel the potatoes and wash them very clean ; then grate them into a large earthen pan of cold water ; let it remain till the pulp falls to the bottom, and the water begins to clear ; pour off the water, and add plenty more of fresh spring water, stirring the pulp well with the hand, and then rub through a hair sieve, pouring water upon it. In passing through the sieve, let it remain till the farina subsides, and the water clears ; then pour off the water, carefully, adding fresh water and stirring it well several times till the farina is perfectly white, and the water clear ; lay the farina on flat dishes before the fire, covering them with paper to keep out the dust ; when perfectly dry, pound it to powder; sift it through a sieve, and keep it in bottles or canisters. BISCUITS AND BUNS. No. 532. — Biscuits. Two pounds of flour, half an ounce of baking powder, four ounces of white sugar, one onnce of arrowroot, four ounces of butter, and one egg. Mix thj baking powder well with the flour ; then add the other ingredients, and as much new milk as will form a stiff 208 VEGETARIAN COOKERY. I>asto ; beat it well with a paste roller for lialf an hour ; roll it thin ; cut out the biscuits, and when well pricked, bake them in a rather quick oven. No. 533. — Abernethy Biscuits. Three pounds and a half of flour, one pint of new milk, quarter of a pound of butter, quarter of a pound of loaf sugar, and one ounce of caraway seeds. Mix and knead all well together, roll the paste about a quarter of an inch in thickness, cut out the biscuits, and when pricked, bake them in a quick oven. No. 534. — American Biscuits. One pound of flour, quarter of a pound of butter, half a pound of sugar, half a pint of new milk, and half a tea-spoon- ful of salt of tartar, or baking powder. Rub the butter in the flour ; dissolve the sugar in the milk, warm ; make a solution of the salt of tartar in a table-spoonful of cold water ; mix all well together, kneading the paste from ten to fifteen minutes ; then roll the paste, and cut out the biscuits with a round tin paste-cutter, or the top of a dredging- box, and bake on tins immediately, in a quick oven. If the baking powder be used instead of salt of tartar, nearly a tea-spoonful will be required. It should be rubbed perfectly smooth, and mixed well in the flour when quite dry. No. 535. — Arrowroot Biscuits. Quarter of a pound of arrowroot, half a pound of flour, quarter of a pound of sugar, one ounce of butter, one egg, a small tea-spoonful of baking powder, and quarter of a pint of new milk. Roll the arrowroot, and rub the baking powder quite smooth ; mix well with the flour, adding the sugai-, previously rolled, to take out the lumps ; rub in the butter well, mixing all together vuth the egg, well beaten, and the milk ; knead it into a stiff smooth paste, beating it with the paste-roller, or rolling it quarter of an hour ; then roll very thin as much as is con- VEGETARIAN COOKERT. 209 venient, and stamp it all over with a block set with brass wires or pins ; cut' the cakes with a tin paste-cutter, and bake in a moderately hot oven. No. 536. — Butter Biscuits. One pound of flour, one egg, quarter of a pound of butter, and a small tea-spoonful of baking powder.

Vegetarian cookery