These may be made in fairly large quantities, for they will keep well in a tin with a tight-fitting lid. They are a particularly light, nutritious biscuit, and usually much liked.

Required: Half a pound of flour. The yolks of two eggs. A little cold water. Half a teaspoonful of salt.

Sieve the flour and salt into a basin. Make a well in the middle and put in the yolks of the eggs. Take a wooden spoon and work into them as much flour as they will take up, then add enough cold water to mix the whole into a stiff paste. Knead it for about ten minutes, or until quite smooth, then roll it out very thinly. Stamp it out in rounds about the size of the top of a tumbler. Prick each round a few times with a skewer. Lay them on a greased baking-tin, and bake in a quick oven for about eight minutes, or until they are a pretty biscuit tint. Lift them on to a sieve. When they are quite cold put them away in a tin.