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Cream Biscuits

Put one-half pound of flour in a basin, form a hollow in the center and work in the whites of three eggs, one-half teacupful of cream, one ounce of sugar, one wine-glassful of brandy and a small quantity of salt. When it is quite smooth roll out the paste very thin, cut it into rounds with a cutter two inches in diameter, prick them all over with a fork, put them on a floured baking-sheet and bake in a hot oven until done. Turn them out, let them get cold, and use as desired.