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Champagne Biscuits

Mix the desired quantity of flour with some caraway seeds, beat up a dozen eggs to each two pounds of flour used and add gradually powdered sugar while beating until a thick paste is formed; warm some butter and beat it to a cream, so that when the sugar and eggs are well thickened this butter may be worked into them, and add gradually some finely-sifted flour and some more of the caraway seeds. Lay the biscuits on a greased paper which has been crinkled and set them with the papers into small tin moulds, and bake in a hot oven.