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Wine Biscuits

Slightly warm four ounces of butter and beat it to a cream with a wineglassful of wine. Mix eight ounces of flour with eight ounces of crushed-sugar, then mix it to a paste with the wine and butter, stirring in also four well-beaten eggs. Sprinkle a few caraway-seeds into the mixture, work it till quite smooth, then turn it out on a floured-table and roll it out as thin as possible. With a round tin-cutter one and one-half inches in diameter, cut some biscuits out of the flat of paste. Put the biscuits on a buttered baking-sheet, brush the tops over with beaten white of egg, dust some powdered-sugar over and bake in a quick oven for ten or twelve minutes. When cold, take them off the baking-sheet, and serve in a glass dish. Keep them in a biscuit-tin in a dry place.