2 lbs. of flour, 1 lb. of sugar, 1 lb. of butter, 4 eggs, pinch of powdered cinnamon, and a little milk. 87. _Another Way._--14 ozs. of flour, 10 ozs. of sugar, 10 ozs. of butter, 2 small eggs, half a nutmeg grated, a little cinnamon and mace, and a pinch of voil. 88. _Another Way._--1½ lb. of flour, ½ lb. of butter, ½ lb. of sugar, 1 egg, with sufficient milk to make dough. Some add about ¼ oz. of volatile salt. Rub the butter in with the flour, make a bay, add the sugar, eggs, milk, and spice; make the whole into a dough, roll it out on an even board to the thickness of an eighth of an inch, cut out with a plain round cutter two and a half inches in diameter, place them on clean tins, not buttered, bake in a cool oven. When the biscuits are a little coloured on the edges they are done. 89.--Peruvian Biscuits. 4 ozs. of flour, 1 lb. of rice-flour, ½ lb. of arrowroot, 1 lb. of butter, 1 lb. of sugar, 6 eggs, ½ oz. of voil. Make into a dough same as for other biscuits, roll into strips the thickness of your finger, cut them the size of small marbles, and bake on slightly greased tins in a moderate oven. 90.--Currant Fruit Biscuits. 3 lbs. of flour, 12 ozs. of arrowroot, 14 ozs. of butter, 2 lbs. of sugar, 10 eggs, 20 ozs. of currants, ½ oz. of voil. Proceed to make dough as before; roll out in a sheet the thickness of two penny pieces. Cut with a plain round cutter, and bake in a moderate oven. 91.--Snowdrop Biscuits. 1 lb. of arrowroot, 1 lb. of flour, the whites of 10 eggs, ½ lb. of butter, ¾ lb. of sugar, ¼ oz. of voil. Rub the butter in the flour, add the arrowroot, make a bay, add all the other ingredients, mix into a dough. Proceed the same as for Peruvian biscuits, and bake in a very cool oven. 92.--Rice Biscuits. 1¼ lb. flour, ¾ lb. rice-flour, ½ lb. butter, 1 lb. sugar, 2 eggs, ¼ oz. of voil. Make into dough with a little milk, roll out in sheets same size as for Currant Fruit, place on dry tins, and dust the tops with ground rice. 93.--Genoa and Toulouse Biscuits, Exhibition Nuts and Marseillaise Biscuits. 6 lbs. flour, 14 ozs. butter, 4 lbs. sugar, 10 eggs, ¼ oz. voil. Make a nice stiff dough with the rest milk. _Genoas_ are made by rolling out the dough in strips and cutting off in pieces the length of the little finger. Wash them on top with white of egg and throw on lump sugar the size of split peas. _Marseillaise Biscuits_ are made from the same dough, rolled out in strips, but cut the size of small marbles. Put about twenty or thirty of them into a sieve, and roll them about to make them round. These are baked on dry tins. _Toulouse Biscuits_ and _Exhibition Nuts_ have currants added to them. For _Toulouse_ biscuits, roll out the dough in strips, cut the same length as Genoas, and wash the top with yolk of egg. Place on slightly greased tins ½ inch apart. For _Exhibition Nuts_ cut the dough the size of small marbles, lay in the tin with the cut side down, and press gently with heel of the hand.