Bills given for a consideration under
^30 are void, and even when goods are
seized, they are not to be removed or
sold, until after the expiration of five
clear days, during which time the
grantee may be restrained from pro-
ceeding by a judge upon cause shown.
All absolute powers to grantees to
enter and seize goods at any time are
abolished.
Bills of Sale are declared void, even
BIS
6o
BIS
as between grantor and grantee, if not
registered.
Bills of Sale are to be attested by one
or more credible witness or witnesses,
not being a party or parties thereto,
attestation and explanation to the
grantor by a solicitor being no longer
required.
No Bills of Sale executed after the
Act shall be a protection to any goods
comprised therein against distress for
poor or other parochial rates.
Bills of Sale unsatisfied, must be re-
newed every five years.
Local Registration of Bills of Sale is
provided in County Courts. (45 & 46
Viet. c. 43.)
BISCUITS, a la duchesse. —
They are made with rice flour, sifted as
fine as possible ; dried orange flour,
preserved and powdered very fine ;
rasped lemon-peel ; a quarter of a pound
of flour, to one pound of sugar ; six
yolks, and twelve whites of eggs, well
beat up ; finish as other biscuits. Add
fruit or marmalade if you like✪ Biscuits, a la duchesse.
BISCUITS, American. — Rub
half a pound of butter into four pounds
of flour, and a full pint of milk or
water. Well wet them up. Break your
dough well, and bake them in a hot
oven. They will be better with two
ounces of sugar added. Cut out with
the top of a wine-glass. These biscuits
are made light by dissolving a quarter
of a teaspoonful of salt of tartar in half
a cupful of water✪ Biscuits, American, and adding to the
mixture.
BISCUIT, American. — Butter-
milk, x % pints ; a little salt, 2 spoonfuls
of carbonate of potash dissolved in 4
table-spoonfuls of hot water. Mix
flour enough to be stiff. Add shorten-
in✪ Biscuit, Americang. Form and bake immediately.
BISCUITS, Buttered. — Dis-
solve a pound of butter in a quart of
warm milk, and with eight pounds of
flour✪ Biscuits, Buttered make up a stiff smooth paste, roll
thin and stamp out the biscuits, prick
them, and bake on tins in a quick oven.
BISCUIT CAKE.— One pound
of flour, five eggs well beaten and
strained, eight ounces of sugar, a little
rose or orange-floweri wate✪ Biscuit Caker : beat well,
bake one hour.
BISCUIT CAKE.— Rub into 1
pound of flour six ounces of butter, and
three large spoonfuls of yeast, and make
Into a paste, with a sufficient quantity of
new milk ; make into biscuits, and pride
them with a clean fork.
BISCUITS, Drop.— Beat the
yolks of 10 eggs, and the whites of 6,
with one spoonful of rose water, half an
hour ; then put in 10 ozs. of loaf sugar
sifted; whisk them well for half an
hour, then add 1 ounce of caraway-
seeds crushed a little, and 6 ounces of
fine flour✪ Biscuits, Drop ; whisk in the flour gently,
drop them on wafer-papers, and bake in
a moderate oven.
BISCUIT, French.— Flour 6
lbs. ; milk, 1 % pint ; butter, 6 ozs. ;
sugar, 1 % cupful ; salt, a teaspoonful ;
6 eggs, and half a pint of good yeast✪ Biscuit, French.
Melt the butter in the milk, and beat
the eggs. Add all the ingredients, set
it to rise, and when very light, mould it
into small biscuits, and bake in a quick
oven.
BISCUITS of FRUIT.—
Consult me
1902Page 67 · 9 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bills given for a consideration under ^30 are void, and even when goods are seized, they are not to be removed or sold, until after the expiration of five clear days, during which time the grantee may be restrained from proceeding by a judge upon cause shown.
All absolute powers to grantees to enter and seize goods at any time are abolished.
Bills of Sale are declared void, even
BIS
6o
BIS
as between grantor and grantee, if not registered.
Bills of Sale are to be attested by one or more credible witness or witnesses, not being a party or parties thereto, attestation and explanation to the grantor by a solicitor being no longer required.
No Bills of Sale executed after the Act shall be a protection to any goods comprised therein against distress for poor or other parochial rates.
Bills of Sale unsatisfied, must be renewed every five years.
Local Registration of Bills of Sale is provided in County Courts. (45 & 46 Viet. c. 43.)
BISCUITS, a la duchesse. — They are made with rice flour, sifted as fine as possible ; dried orange flour, preserved and powdered very fine ; rasped lemon-peel ; a quarter of a pound of flour, to one pound of sugar ; six yolks, and twelve whites of eggs, well beat up ; finish as other biscuits. Add fruit or marmalade if you like.
BISCUITS, American. — Rub half a pound of butter into four pounds of flour, and a full pint of milk or water. Well wet them up. Break your dough well, and bake them in a hot oven. They will be better with two ounces of sugar added. Cut out with the top of a wine-glass. These biscuits are made light by dissolving a quarter of a teaspoonful of salt of tartar in half a cupful of water, and adding to the mixture.
BISCUIT, American. — Buttermilk, x % pints ; a little salt, 2 spoonfuls of carbonate of potash dissolved in 4 table-spoonfuls of hot water. Mix flour enough to be stiff. Add shortening. Form and bake immediately.
BISCUITS, Buttered. — Dissolve a pound of butter in a quart of warm milk, and with eight pounds of flour make up a stiff smooth paste, roll thin and stamp out the biscuits, prick them, and bake on tins in a quick oven.
BISCUIT CAKE.— One pound of flour, five eggs well beaten and strained, eight ounces of sugar, a little rose or orange-floweri water : beat well, bake one hour.
BISCUIT CAKE.— Rub into 1 pound of flour six ounces of butter, and
three large spoonfuls of yeast, and make Into a paste, with a sufficient quantity of new milk ; make into biscuits, and prick them with a clean fork.
BISCUITS, Drop.— Beat the yolks of 10 eggs, and the whites of 6, with one spoonful of rose water, half an hour ; then put in 10 ozs. of loaf sugar sifted; whisk them well for half an hour, then add 1 ounce of carawayseeds crushed a little, and 6 ounces of fine flour ; whisk in the flour gently, drop them on wafer-papers, and bake in a moderate oven.
BISCUIT, French.— Flour 6 lbs. ; milk, 1 % pint ; butter, 6 ozs. ; sugar, 1 % cupful ; salt, a teaspoonful ; 6 eggs, and half a pint of good yeast. Melt the butter in the milk, and beat the eggs. Add all the ingredients, set it to rise, and when very light, mould it into small biscuits, and bake in a quick oven.
BISCUITS of FRUIT.—
Records on this page
Biscuits, a la duchesseBiscuits, AmericanBiscuit, AmericanBiscuits, ButteredBiscuit CakeBiscuit CakeBiscuits, DropBiscuit, FrenchFrench Biscuit