[Modern cookery, in all its branches

For the Ginger Biscuits. — Three ounces of good butter, with two pounds of flour, then add three ounces of pounded sugar and two of ginger in fine powder, and knead them into a stiff paste, with new milk. Roll it thin, stamp out the biscuits with a cutter, and bake them in a slow oven until they are crisp quite through, but keep them of a pale colour. A couple of eggs are sometimes mixed with the milk for them, but are no material improvement : an additional ounce of sugar inay be used when a sweeter biscuit is liked. Plain biscuits : flour 1 lb. ; butter, 2 oz. ; new milk about \ pint. Ginger biscuits: flour, 2 lbs.; butter, 3 oz. ; sugar, 3 oz. ; ginger, 2 oz TIIREADNEEDLE STREET BISCUITS. Mix with two pounds of sifted flour of the very best quality three ounces of good butter, and work it inco the smallest possible crumbs; add four ounces of fine, dry, sifted sugar, and make them into a firm paste with new milk ; beat this forcibly for some time with a rollingpin, and when it is extremely smooth roll it the third of an inch thick, cut it writh a small square cutter, and bake the biscuits in a very slow oven until they are crisp to the centre : no part of them should remain soft. Half a teaspoonful of carbonate of soda is said to improve them, but we have not put it to the test. Carraway-seeds can be added when they are liked. Flour, 2 lbs. ; butter, 3 oz. ; sugar, 4 oz ; new milk, 1 pint or more biscuits slowly baked until crisp. GOOD CAPTAIN'S BISCUITS. Make some fine white flour into a very smooth paste with new milk ; divide it into small balls; roll them out, and afterwards puli them with the fingers as thin as possible; prick them all over, and bake them in a somewhat brisk oven from ten to twelve minutes. These are excellent and very wholesome biscuits. CHAP. XXVI.] TIIE COLONEL^ BISCUITS. Mix a slight pinch of salt with some fine sifted flour ; make it intc a smooth paste with thin cream, and bake the biscuits gently, after haying prepared them for the oven like those which precede. Store them as soon as they are cold in a dry canister, to preserve them crisp : they are excellent. AUNT charlotte’s BISCUITS. These biscuits, which are very simple and very good, may be made with the same dough as fine white bread, with the addition of from half to a whole ounce of butter to the pound kneaded into it after it has risen. Break the butter small, spread out the dough a little, knead it in well and equally, and leave it for about half an hour to rise ; then roll it a quarter of an inch thick, prick it wrell all over, cut out the biscuits, and bake them in a moderate oven from ten to fifteen minutes : they should be crisp quite through, but not deeply coloured. White-bread dough, 2 lbs. ; butter, 1 to 2 oz. : to rise \ hour Baked in moderate oven 10 to 15 minutes. Obs. — To make the biscuits by themselves, proceed as for Bordyke bread ; but use new milk for them, and work three ounces of butter into two pounds of flour before the yeast is added. EXCELLENT SODA BUNS.