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Short Bread, Scotch

No. 1.--Mix two pounds of flour with four ounces of moist sugar, two ounces of candied citron, chopped small, and two ounces of sweet almonds, blanched and sliced. Rub one pound of butter into the flour, melt another half pound of butter, and with this work up the flour to a smooth paste. If a plainer cake is wanted, less butter may be used. Sometimes the whole of the butter is melted, and then the bread is more easily made. Roll out the pastry to the thickness of an inch, and in a large oval shape, pinch the edges evenly; prick the surface with a fork or skewer, and sprinkle large comfits over the top. Cut the oval across, thus making two cakes, and place these on paper rubbed with flour, and then upon tins. Bake in a moderate oven. When the bread is lightly browned, it is done enough. It should be remembered that the less the bread is kneaded the shorter it will be. No. 2.--Rub three-quarters of a pound of fresh unsalted butter into half a pound of flour; add a quarter of a pound of ground rice, four table-spoonfuls of moist sugar, two ounces of candied citron, finely minced, and an ounce of sweet almonds, blanched and chopped small. When these ingredients are thoroughly mixed, work the whole into a smooth paste with the yolks of two small eggs. Roll the pastry out to the thickness of half an inch, divide it into four squares, pinch the edges neatly, prick the surface with a "dabber" or fork, sprinkle comfits and sliced citron on the top, and bake as above. Time to bake the bread, half to three-quarters of an hour.