Mix the baking powder with the flour, adding a little salt ; rub in the butter (having previously squeezed out the milk) ; add the egg, well beaten, and as much water as required to fonn a stiflT paste ; mix till quite smooth ; roll the paste three times ; then roll it again very thin; stamp or prick it ; cut out the biscuits in any form, and bake them in a rather quick oven. No. 637. — Digestive Biscuits. Mix the ^forthright flour or wheat-meal in as small a portion of water✪ Digestive Biscuits as will cause it, after much kneading or rolling, to adhere ; then roll, and cut it into biscuits, about half an inch thick and three inches square, and bake them well in a quick oven. The unfermented “forthright bread” is made in a similar way, except being formed into rolls about an inch thick, cut deeply across, and baked in a moderately hot oven. No. 638. — Endcliffe Biscuits. Two pounds of flour, quarter of a pound of butter, one pound of crushed lump sugar, one tea-spoonful of volatile salts, three quarters of a pint of new milk, and half an ounce of caraway seeds✪ Endcliffe Biscuits. Kub the butter very well in the flour ; dissolve the salts in a tea-cupful of the milk, made hot, and the sugar in the re- mainder of the milk in a saaicepan ; mix all together, adding the seeds ; roll it rather thin ; cut out the biscuits with a tin cutter, and bake in a moderately hot oven. I The biscuits should be stamped with a block set with brass wires, or well pricked with a fork. p 210 VEGETAIMAN COOKERY. No. 639. — Hard Bi.scuits, One pound of flour, and two ounces of butter✪ Hard Biscuits. Melt the butter in as much milk as wiU make the flour into a stiff paste ; beat it with a paste roller till quite smooth ; roll it thin ; cut out the biscuits ; prick them with a fork, and bake them about six minutes. No. 540. — Scotch Biscuits. One pound and a half of flour, quarter of a pound of sugar, half a pound of butter, half an ounce of caraway seeds, and quarter of an ounce of baking powder✪ Scotch Biscuits. Pour rather more than half a pint of boiling water to the butter, and let it remain till nearly cold ; mix the baking powder well wth the flour, then put in the butter and water, adding the sugar, and caraway seeds ; roll the paste, but not very thin ; cut out the biscuits with a tin cutter ; brusli them over mth a little rose-water, and sift sugar on them. No. 541. — Stamped Biscuits. One poimd of flour, quarter of a pound of butter, and one tea-spoonful of baking powder. Mix the baking powder well \vith the flour ; rub in the buttei, and add as much cold water as required to form it into a stiff paste ; knead it till quite smooth ; make it into balls, and put each into the mould of a small butter-print, or roU the paste about a third of an inch in thickness, and stamp it mth the print. No. 542. — Victoria Biscuits. One pound of flour✪ Stamped Biscuits, two ounces of butter, and two ounces of loaf sugar. Rub the butter in the flour, adding the sugar, and as much milk as will make it into a very stifi" paste ; knead it from fifteen to twenty minutes ; then roll it about the thickness of a half-crown ; cut out the biscuits in any form, and when pricked, bake them in a quick oven. VEGETARIAN COOKERY. 211 No. 543. — Yorkshire Biscuits. One pound of flour, four ounces of butter, one egg, and half a small tea-spoonful of bi-carbonate of soda✪ Yorkshire Biscuits.

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Mix the baking powder with the flour, adding a little salt ; rub in the butter (having previously squeezed out the milk) ; add the egg, well beaten, and as much water as required to fonn a stiflT paste ; mix till quite smooth ; roll the paste three times ; then roll it again very thin; stamp or prick it ; cut out the biscuits in any form, and bake them in a rather quick oven. No. 637. — Digestive Biscuits. Mix the ^forthright flour or wheat-meal in as small a portion of water as will cause it, after much kneading or rolling, to adhere ; then roll, and cut it into biscuits, about half an inch thick and three inches square, and bake them well in a quick oven. The unfermented “forthright bread” is made in a similar way, except being formed into rolls about an inch thick, cut deeply across, and baked in a moderately hot oven. No. 638. — Endcliffe Biscuits. Two pounds of flour, quarter of a pound of butter, one pound of crushed lump sugar, one tea-spoonful of volatile salts, three quarters of a pint of new milk, and half an ounce of caraway seeds. Kub the butter very well in the flour ; dissolve the salts in a tea-cupful of the milk, made hot, and the sugar in the re- mainder of the milk in a saaicepan ; mix all together, adding the seeds ; roll it rather thin ; cut out the biscuits with a tin cutter, and bake in a moderately hot oven. I The biscuits should be stamped with a block set with brass wires, or well pricked with a fork. p 210 VEGETAIMAN COOKERY. No. 639. — Hard Bi.scuits, One pound of flour, and two ounces of butter. Melt the butter in as much milk as wiU make the flour into a stiff paste ; beat it with a paste roller till quite smooth ; roll it thin ; cut out the biscuits ; prick them with a fork, and bake them about six minutes. No. 540. — Scotch Biscuits. One pound and a half of flour, quarter of a pound of sugar, half a pound of butter, half an ounce of caraway seeds, and quarter of an ounce of baking powder. Pour rather more than half a pint of boiling water to the butter, and let it remain till nearly cold ; mix the baking powder well wth the flour, then put in the butter and water, adding the sugar, and caraway seeds ; roll the paste, but not very thin ; cut out the biscuits with a tin cutter ; brusli them over mth a little rose-water, and sift sugar on them. No. 541. — Stamped Biscuits. One poimd of flour, quarter of a pound of butter, and one tea-spoonful of baking powder. Mix the baking powder well \vith the flour ; rub in the buttei, and add as much cold water as required to form it into a stiff paste ; knead it till quite smooth ; make it into balls, and put each into the mould of a small butter-print, or roU the paste about a third of an inch in thickness, and stamp it mth the print. No. 542. — Victoria Biscuits. One pound of flour, two ounces of butter, and two ounces of loaf sugar. Rub the butter in the flour, adding the sugar, and as much milk as will make it into a very stifi" paste ; knead it from fifteen to twenty minutes ; then roll it about the thickness of a half-crown ; cut out the biscuits in any form, and when pricked, bake them in a quick oven. VEGETARIAN COOKERY. 211 No. 543. — Yorkshire Biscuits. One pound of flour, four ounces of butter, one egg, and half a small tea-spoonful of bi-carbonate of soda.

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