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Arrowroot Biscuits

Beat a quarter of a pound of butter to a cream: add gradually three well-beaten eggs, a quarter of a pound of flour, a quarter of a pound of sifted sugar, and three ounces of arrowroot, pounded to crush the lumps. Mix all smoothly together. Have ready a well-oiled tin, and drop from a spoon in pieces about the size of a florin. Bake in a slow oven. Time to bake, a quarter of an hour. Sufficient for two dozen biscuits. Probable cost. 10d.