Lemon Biscuits

One lb. flour, 1/2 lb. white sugar, 1/4 lb. fresh butter, 1 oz. lemon peel, 1 tablespoonful lemon juice, 3 eggs.

Add the butter to the flour and rub finely with the hands; mince the lemon peel and stir it and the sugar into the former mixture; well whisk the eggs and lemon juice, and thoroughly mix the whole. Drop from a spoon to a greased baking-tin about 2 inches apart. Bake for 20 minutes.

Cocoanut Biscuits

Six oz. cocoanut grated, 9 oz. white sugar, 3 eggs.

Whisk the eggs for about 12 minutes, then sprinkle in the sugar gradually, lastly the cocoanut; form with your hands into little pyramids; place upon white paper, and the paper on tins. Bake in a cool oven until slightly brown.

Rice Biscuits

One-half lb. ground rice, 5 oz. white sugar, 4 oz. butter, 2 eggs.

Well beat the butter; stir in gradually the ground rice and sugar; well whisk the eggs and add to the other ingredients. Roll out on the paste board and cut into shapes with paste cutter. Place upon greased tin and bake a quarter of an hour in a slow oven.

Graham Biscuits

One quart water or milk, butter the size of an egg, 3 tablespoonfuls sugar, 2 tablespoonfuls baker's yeast, and a pinch of salt; enough white flour to use up the water, making it the consistency of batter cakes, and as much Graham flour as can be stirred in with a spoon.

Set it away till morning; in the morning grease pan, flour hands; take a lump of dough the size of a large egg; roll lightly between the palms; let them rise 20 minutes and bake in a tolerably hot oven.

Beaten Biscuit

One qt. flour, 2 1/2 oz. lard, l teacup milk, 1 teaspoon salt. Mix the greater part of the flour with the other ingredients and beat 15 minutes, adding the rest of the flour by degrees. They require a steady heat, bat not too hot an oven. They should bake 1/2 hour, otherwise they will be heavy and dark in the middle.

Puff Biscuit

One and one-half pts. flour, 3 teaspoonfuls baking-powder and 1 teaspoonful salt, 1 tablespoonful lard, 1 1/2 cups milk. Chop the lard through the flour; sift in salt and add the milk. Roll out quickly, touching as ittle as possible. Cut in rather large circles; spread one-half of the circle with butter, then fold the other over it; bake 15 minutes. If you choose, you can sprinkle sugar on the top.

Almond Biscuits

One-quarter lb. almonds, 1/2 lb. flour, 1/2 lb. sugar, 1/4 lb. butter, a very small egg.

Blanch and mince the almonds, add them to the flour and sugar, moisten with the egg, and mix with the butter, previously melted. Roll out rather thin, cut with a biscuit cutter, and bake for 1/4 hour.