The Kitchen: Three Kinds of Biscuits

...We return to you, Madam, after having withheld this section for the length of the summer, to offer you, at the outset of the autumn season, three kinds of biscuits you can make for your little ones to carry with them to school... You will see how good they are and how easy to make, and how much the little ones will love them... and the grown-ups too...

Two eggs, well beaten
A cup and a half of fine sugar
A teaspoon of lemon juice
The grated rind of one lemon
Two teaspoons of baking powder
Flour as needed.

Beat the eggs well until they stiffen, adding the sugar as you beat, together with the lemon juice and grated rind; then gradually add the flour, sifted with the baking powder. Then place the dough on a board sprinkled with flour and roll it out; sprinkle a little coarse sugar over it and roll it again; then cut it with biscuit cutters and bake.

A cup of margarine
A cup and a half of sugar
A cup and a quarter of carob molasses
Three eggs, well beaten
Half a cup of tinned milk
A cup of pounded almonds or pistachios
A quarter teaspoon of salt
Six teaspoons of baking powder
Flour as needed
A teaspoon of ground cinnamon
Half a teaspoon of cloves
Half a teaspoon of nutmeg

Beat the margarine until it whitens, then add the sugar, the molasses, and the eggs and beat well; after that add the milk, then the almonds; then gradually add enough flour (to make the dough fit for rolling), mixed with the salt and the baking powder — or carbonate — and the spices, until the dough becomes stiff. After that, roll out the dough and cut it with the star-shaped or heart-shaped biscuit cutter, then bake in an oven of moderate heat.

A cup of butter or margarine
A cup and a half of fine sugar
Three drops of lemon or almond essence
The whites of five eggs, beaten well until stiff
Enough local and Australian flour (half and half) to make the dough fit for rolling
Four teaspoons of baking powder
A teaspoon of salt

Beat the butter or margarine, then add the sugar and beat well; then add the essence and the egg whites; then add, stirring all the while, the flour sifted with the baking powder and the salt. Finally, roll the dough out to the thickness of a sheet of cardboard, cut it with the oblong biscuit cutter, place the pieces on a tray, stud each piece with four peeled almonds, and bake.