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Caraway Biscuits

Rub a quarter of a pound of butter into a pound of flour, then add a quarter of a pound of sifted sugar, three eggs well beaten, and a few caraway-seeds. Make the mixture into a stiff paste, adding a little water if necessary. Roll it about a quarter of an inch thick, stamp it out in rounds, and prick these with a fork. Place the biscuits on floured tins, or on a wire frame, and bake them in a quick oven about ten minutes. Probable cost, 8d. per pound.