Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 64

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Ingredients.—½ lb. of butter, 6 eggs,½ lb. of flour, 6 oz. of arrowroot,½ lb. of pounded loaf sugar. Mode.—Beat the butter to a cream; whisk the eggs to a strong froth, add them to the butter, stir in the flour a little at a time, and beat the mixture well. Break down all the lumps from the arrowroot, and add that with the sugar to the other ingredients. Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling, and bake the biscuits about ¼ hour in a slow oven. If the whites of the eggs are separated from the yolks, and both are beaten separately before being added to the other ingredients, the biscuits will be much lighter. Time.—¼ hour. Average cost, 2s. 6d. Sufficient to make from 3 to 4 dozen biscuits. Seasonable at any time.