keep of a pale
colour. Additional sugar may be used when a sweeter biscuit is
desired. For good ginger cakes, butter six ounces, sugar eight, for
each pound of flour; wet the ingredients into a paste with eggs: a
little lemon-peel grated will give an agreeable flavour.

2120. Sugar Biscuits.

Cut the butter into the flour. Add the sugar and caraway seeds. Pour
in the brandy, and then the milk. Lastly, put in the soda. Stir all
well with a knife, and mix it thoroughly, till it becomes a lump of
dough. Flour your pasteboard, and lay the dough on it. Knead it very
well. Divide it into eight or ten pieces, and knead each piece
separately. Then put them all together, and knead them very well into
one lump. Cut the dough in half, and lay it out into sheets, about
half an inch thick. Beat the sheets of dough very hard on both sides
with the rolling pin. Cut them out into round cakes with the edge of a
tumbler. Butter tins and lay the cakes on them. Bake them of a very
pale brown. If done too much they will lose their taste. Let the oven
be hotter at the top than at the bottom. These cakes kept in a stone
jar, closely covered from the air, will continue perfectly good for
several months.

2121. Lemon Sponge.

For a quart mould--dissolve two ounces of isinglass in a pint and
three quarters of water; strain it, and add three quarters of a pound
of sifted loaf sugar, the juice of six lemons and the rind of one;
boil the whole for a few minutes, strain it again, and let it stand
till quite cold and just beginning to stiffen; then beat the whites of
two eggs, and put them to it, and whisk till it is quite white; put it
into a mould, which must be first wetted with cold water. Salad oil is
much better than water for preparing the mould for turning out jelly,
blancmange, &c., but great care must be taken not to pour the jelly
into the mould till _quite cool_, or the oil will float on the top,
and after it is turned out it must be carefully wiped over with a
clean cloth. This plan only requires to be tried once to be invariably
adopted.

2122. Almond Custards.

Blanch and pound fine, with half a gill of rose water, six ounces of
sweet and half an ounce of bitter almonds; boil a pint of milk, with a
few coriander seeds, a little cinnamon, and some lemon-peel; sweeten
it with two ounces and a half of sugar, rub the almonds through a fine
sieve, with a p