Take six pounds of flour, eight or ten ounces of butter, and one quart of milk. A little sugar may be added, but it is not usually employed. Warm half of the milk to a blood heat, then add yeast enough to make it slightly bitter, rub into this about one pound of the flour, and put it in a warm place. It will soon rise, and after a little time fall again. Now rub the butter into the flour with the remaining portion of the milk warmed as before. Add it all to the sponge, and set it in a warm place to rise a second time. Separate portions of this dough, which should be rather stiff, making eighteen or twenty pieces from a pound of dough; mould them into a round ball under your hands, place them on slightly-buttered tins, from two to three inches asunder, flatten them a little, and stamp them with a docker. Prove them, and bake in rather a cool oven, so as to admit of their being baked through, that they may eat short and crisp; if they should not be sufficiently dried when taken out, finish them in the stove. At Norwich they are baked on the bottom of the oven. These biscuits are commonly called in London milk biscuits, and are recommended as children's food, being supposed to be made without butter. Also they go by different names in some parts of the country, as fingers, half-moons, fancy biscuits, and tea biscuits, and are made of various forms.

Sponge Biscuits

Beat the yolks of twelve eggs for half an hour, then put in one and a half pounds of beaten sifted sugar, and whisk it till it rises in bubbles; beat the whites to a strong froth, and whisk them well with the sugar and yolks, work in fourteen ounces of flour, with the rinds of two lemons grated. Bake them in tin moulds buttered, in a quick oven, for an hour; before they are baked, sift a little fine sugar over them.