Vienna Biscuits
— lbs. Flour.
½ lb. Butter.
½ oz. Powder.
¾ lb. Sugar.
4 Eggs.
Milk.
Rub the butter, sugar and powder well into the flour on the board, make a bay, break in the eggs, and wet into a pliable dough with milk. Roll down in a sheet and cut out on slips about 6 inches wide; then spread on the following mixture. Cut up in fingers about 1½ inches wide, and set them on a flat tin about 1 inch apart, lifting them with a palette knife. When you have filled the tin, bake in a moderate oven.