Grisini Biscuits

Take half a pound of fine flour, rub it through a wire sieve, and pat it into a basin; add to it a pinch of salt and half an ounce of butter, rub the butter into the flour until it is quite smooth; put in another basin rather better than a quarter-pint of tepid milk and water, and mix with it half an ounce of good German yeast until quite smooth; add this to the flour, and knead it up lightly into a nice smooth dough, then cover over the basin with a clean cloth and stand it in a warm place to rise for about one and a half hours, and when well risen turn it out of the basin and cut it across in slices, then into thin strips; dust the slab with a little flour, and with the hand roll out the pieces into lengths of about nine inches and a quarter of an inch in diameter; place these on a lightly floured baking-tin and bake them in a moderate oven for about one hour, until they are a deep fawn colour and perfectly crisp, so that they snap when broken. These can always be kept ready for use, and are nice to serve for dinner or luncheon, in the cheese course, or otherwise.

Geneva Rolls

Put into a basin one pound of fine flour, a teaspoonful of salt, and half an ounce of castor sugar; rub three ounces of butter into it till smooth, then mix into it one ounce of German yeast, three well-beaten raw eggs, and one and a half gills of tepid milk; knead into a light dough, clean the basin round, sprinkle over the dough a little fine flour, cover it with a cloth, and set it to rise in a warm place for two and a half hours; then turn out on a table or slab, make up into little balls or long shapes, put these into well-buttered roll tins, and set again to rise in a warm place for about half an hour; then brush over with a little golden syrup, and bake them in a quick oven for about twenty minutes, when they should be a nice golden colour; when cooked take up and serve for breakfast or tea, hot or cold.

Almond Fingers

Mix two ounces of ground or very finely-chopped almonds with three ounces of Marshall's Icing Sugar, a few drops of vanilla essence, one ounce of sponge cake crumbs, one and a half raw whites of egg; make the mixture into a stiff paste, then roll up into the form of fingers, using a little icing sugar for the purpose. Make some baking-tins warm, and then rub them over with white wax, and put a piece of foolscap paper on the tin while the wax is warm and so grease the paper, then set aside till cold, and place the fingers on it, dust them over with some icing sugar, using a dredger for the purpose; put into a moderate oven and bake for about half an hour, when the fingers should be a nice brown colour; take up and set aside till cold, serve on a dish-paper, for dessert, etc.

Cocoanut Drops

Put into a basin six ounces of good butter, and work it till like a cream, with half a grated nutmeg and half a stick of vanilla that has been pounded and passed through a hair sieve; then add three-quarters of a pound of castor sugar and work together for about ten minutes, after which add six raw yolks of eggs and work for another ten minutes. Whip the whites of six eggs very stiff with a pinch of salt; have one pound of fine flour, sifted and warmed, and add these to the other mixtures by degrees, in the proportion of one white to two large table-spoonfuls of the flour; put the mixture into a bag with a forcing pipe, and force on to slightly greased foolscap paper into any desired shapes; sprinkle with desiccated cocoanut and dredge with icing sugar, bake in a moderate oven till a pretty fawn colour; serve for dessert, tea, etc.