Rub a pound of butter into three pounds and a half of flour; make a hole, and put in ten ounces of powdered loaf sugar; wet up with four table-spoonsful of honey water, one of orange-flower water, and three-quarters of a pint of milk; break your dough smooth; mould them as large as a nutmeg, and as round as you can; cut them twice across the top each way, about half through, with a sharp knife; place them on your tin; and bake them in a steady heat.


Prepare your dough as for filbert biscuits, only leave out the orange-flower water, and use about six drops of the essence of lemon; cut them out, and dock them with a lemon docker; bake them in a good steady heat.


Take six ounces of good moist sugar, and six ounces of loaf; a quarter of a pint of water; and proceed the same as for diet cake, with six eggs, and three-quarters of a pound of flour; have your tins papered; fill them nearly full of the batter: sugar over the tops; and bake them in rather a brisk oven. These biscuits are, in fact, nothing more than diet-bread batter, fancifully dropped into tin, papered with white paper, and baked in a warm oven, with a little sugar sifted over the top.


Rub one pound of butter into two pounds of flour; mix one pound of powdered sugar with it; then make a hole and pour in a quarter of a pint of milk, to mix it up with; you may add a few caraways, if you choose; roll the paste in sheets of the thickness of a halfpenny; cut them with an oval to about the size of an egg; place them on clean tins, but see that they do not quite touch, prick them with a fork, and bake them in a slow oven till they begin to change colour; when they are cold, they will be crisp.


Powder one pound of loaf sugar, and soak it in three parts of half a pint of milk; let it stand two hours; then add two table-spoonsful of honey water, and one egg; rub half a pound of butter into two pounds of flour; make a hole in it, and mix it up with your sugar and milk. Or you may rub half a pound of butter into two pounds of flour, make a hole and put one pound of powdered sugar in the middle; then pour in three parts of half a pint of milk, and two table-spoonsful of honey water; mix it up together; let it lie ten minutes; cut it out, and place them in buttered tins, see they do not touch; wash with milk, and bake quickly.


Powder and sift one pound of loaf sugar; sift one pound of flour; warm a pan, and put in the sugar; break one pound of egg upon it; beat both together with a whisk till it becomes warm - beat till it is cold, and then stir in your flour; have a bladder and pipe ready; put your batter into the bladder, and force it through on sheets of paper; sift sugar over them and bake in a quick oven; when cold turn them up, and with a washing brush wet the bottom of the paper; turn them back again, and in five minutes they will come off easily.


Rub one pound of butter into seven pounds of flour; roll one pound of moist sugar fine, and put into the middle with two ounces of caraway seeds; wet up with one pint and a half of milk, and one pint of honey water; bake in a hot oven.