With a pound of flour mix three ounces of a sound fresh cocoa-nut, rasped on a fine grater; make a leaven as for the bun in the foregoing receipt, with a large tablespoonful of good yeast, and about the third of a pint of warm new milk; let it stand for an hour, then strew over and mix well up with it four ounces of pounded sugar; next, dissolve two ounces of butter in a very little milk, cool it down with a few spoonsful of cold milk if needful, and pour it to a couple of well-whisked eggs; with these wet the other ingredients into a very light dough, let it stand from three quarters of an hour to an hour, and bake it about the same time in a rather quick oven. Two ounces more of sugar, one of butter, and two of candied orange-rind, sliced thin, will convert this into a good cake, the cocoa-nut imparting great richness as well as flavour to the mixture: the proportion of this can also be regulated by the taste, after the first trial.
Flour, 1 lb.; grated cocoa-nut, 3 ozs.; yeast, 1 large, tablespoonful; milk, 1/3 of pint: 1 hour. Pounded sugar, 4 ozs.; butter, 2 ozs.; eggs, 2; little milk: 3/4 to 1 hour. Or: sugar, 6 ozs.; butter, 3 ozs.; candied orange-rind, 2 ozs.; baked nearly or quite an hour.
Mix with a couple of pounds of sifted flour of the very best quality, three ounces of good butter, and work it into 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 minutes with the rolling-pin, and when it is extremely smooth roll it the third of an inch thick, cut it with 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. Caraway-seeds can be added when liked.
Flour, 2 lbs.; butter, 3 ozs.; sugar, 4 ozs.; new milk, 1 pint, or more: biscuits slowly baked till crisp.
Make some fine white flour into a smooth paste with new milk. divide it into small balls; roll, and afterwards pull them with the fin gers as thin as possible; prick them all over, and bake them in a somewhat brisk oven from ten to twelve minutes.
Mix a slight pinch of salt with some fine sifted flour; make it into a very smooth paste with good cream, and bake the biscuits gently, after having 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.
These biscuits, which are very simple and wholesome, may be made with the same dough as good 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; then roll it a quarter of an inch thick; prick it well 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 ozs.: to rise 1/2 hour. Baked in moderate oven 10 to 15 minutes.
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.