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Seed Biscuits

No. 1.--Beat four ounces of fresh butter to cream, add a pinch of salt, four ounces of powdered and sifted loaf sugar, one pound of flour, and a tea-spoonful of caraway-seeds. Mix the dry ingredients thoroughly, and stir into them three well-beaten eggs. Roll out the pastry, cut it into fancy biscuits of any shape, prick these with a fork, and bake in a well-heated oven. If liked, one egg, a little milk, and a tea-spoonful of baking-powder may be used. No. 2.--Rub half a pound of butter into a pound of flour, add two table-spoonfuls of sugar, a tea-spoonful of caraway-seeds, and a dessert-spoonful of saleratus dissolved in a little milk. Knead the dough till it forms a light smooth paste, roll it out, stamp it into shapes, and bake in a well-heated oven. No. 3.--Rub one pound of butter into three pounds of flour, add a pinch of salt, an ounce of caraway-seeds, and three-quarters of a pound of powdered sugar. Mix the dry ingredients thoroughly, work into them three-quarters of a pint of boiling milk, and knead the dough till it is smooth. Roll it out, cut it into rounds or squares, prick with a fork, and bake in a gentle oven. Time to bake, ten to fifteen minutes.