Pistachio Biscuit

Have ready two basins and put the whites of a dozen eggs in one and the yolks in the other; mix with the yolks a pound of sugar, four ounces of blanched pistachios powdered to a pulp, adding a little white of egg to prevent them from oiling. The whites should then be whisked to a froth and turned into the basin with the yolks and pistachios, sifting in about six ounces of dried flour and the rasped rinds of a couple of lemons. Stir gently, and pour the mixture into moulds or paper cases, sprinkle well with caster-sugar, place in a moderate oven and bake. When done, allow them to get cold and they are ready for use.

Raspberry Biscuits

Put one pound of sifted, crushed loaf sugar into a basin with an equal weight of blanched and pounded sweet almonds, add a small quantity of grated lemon-rind, and sufficient yolk of egg to form a stiff paste. Roll half of this out very thin, cover it with a layer of raspberry jam, place the balance of the paste on the top, and allow it to stand for a day. Cover the top with royal icing, cut up into strips about three inches long by one inch in width, place them on a baking-sheet on a moderate oven, and bake until done. Take them out and serve them when cold.

Vanilla Biscuits

Beat the yolks of half a dozen eggs with one-half pound of finely-powdered sugar and a small quantity of grated lemon-peel. Beat the whites of six eggs to a stiff froth and stir them lightly in with the beaten yolks; dredge in one-half pound of flour, and flavor with a little essence of vanilla, and then work it until quite smooth. Lay the mixture out in rounds on foolscap paper, using a biscuit-forcer for the purpose; dust them over with vanilla sugar, and bake in a quick oven. When cooked, take the biscuits and join them together in pairs.

Walnut-And-Jam Biscuits

Pound fifty walnuts in their skins, and pass them through a fine wire-sieve. Slightly warm one-fourth pound of butter, and beat it until creamy, together with one-half pound of sugar, then beat in the yolks of two eggs, and one whole one, and one wineglassful of rum. Put one-fourth pound of flour into a basin, and add the beaten mixture, stirring it until quite smooth. If too thin, more flour may be added to the paste, but it should not be too stiff. Butter a shallow baking-tin, spread the paste over it, bake in a moderate oven, and when done, spread a layer of any kind of jam over it; then put it in the oven again for six or seven minutes. Beat the whites of two eggs, two tablespoonfuls of powdered sugar and a small quantity of ground cinnamon to a firm froth, then mix with them the powdered walnuts. Spread the walnut mixture over the top of the cake, and leave it in the oven until lightly browned. When cooked, leave the cake until cold; then cut it into squares or diamond-shaped pieces, and pack them away in biscuit tins, placing a sheet of white paper between each layer. They will keep for some time.

Wine Finger Biscuits

Warm two ounces of butter, and beat it to a cream, with two tablespoonfuls of caster-sugar and one tablespoonful of orange-sugar; add one wineglassful of Madeira wine and a little salt, then stir eight ounces of flour in the mixture, and work till smooth. Dust some flour over the table, and roll the paste out very thin; cut it into long thin fingers, which prick all over with a fork. Dust some flour over a baking-sheet, arrange the biscuits on it, and bake in a moderately brisk oven. Serve on a glass dish. The biscuits should be kept perfectly dry in baking-tins.

Brandy Snaps

Rub a quarter of a pound of butter into each pound of flour used, a half pound of moist sugar, a couple of ounces of ginger, a dessertspoonful of allspice, the grated peel of half a lemon, and the juice of a whole lemon, also beat in half a pound ot molasses. Spread this paste thinly over some buttered baking-sheets, and bake lightly in a moderate oven. When cooked, cut into squares, and serve.