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Sugar Biscuits

No. 1.--Beat a pound of fresh butter to cream. Add a pound of powdered and sifted sugar and a pound of dried flour, and any flavouring that may be preferred. Make the mixture into paste by stirring milk or cream into it; roll it out very thin, stamp it into rounds or squares; prick these with a fork, and bake on buttered tins in a well-heated oven. No. 2.--Take four eggs, with an equal weight of finely-pounded sugar and half the weight of dried flour. Break the eggs, and put the yolks and the whites into separate bowls. Beat the yolks and the sugar together for half an hour; add the flour with any flavouring that may be chosen, and when the mixture is quite smooth add the whites of the eggs beaten to a firm froth. Drop the biscuits in knobs upon sheets of buttered paper, sift sugar upon them, and bake in a quick oven. No. 3.--Put half a pint of milk into a bowl, and stir into it as much flour as will form a thick batter. Add a spoonful of salt and a gill of yeast, and set the sponge on the hearth to rise. This should be done in the evening. Next morning dissolve very gently two ounces of butter. Add this to the sponge, and knead in as much flour as will form a dough and a little powdered white sugar. Let the dough rise before the fire till it is quite light; divide it into biscuits, handling it as lightly as possible, and put these into buttered tins. Let them rise again for a short time, and bake them in a brisk oven. When they are done enough, brush them over with a syrup of sugar and water, and sift powdered sugar upon them.