SAVOURY BISCUITS

The best savoury biscuits are home-made. The bought variety can never have the same appetizing flavour. Here is a recipe for a tasty and satisfying luncheon biscuit that is easily made:
Take ¼ lb. of flour, 3 oz. butter, the yolk of an egg, some anchovy essence, a pinch of cayenne pepper, and a little water.
Method: Sift the flour and rub the butter into it. Add the cayenne. Mix the yolk of egg and anchovy essence together with a little water; then mix the flour and butter into a stiff paste. The yolk of egg and essence, by the way, must be mixed with water before adding to the flour and butter, or the paste will be streaky in colour. Roll the mixture out thinly, cut it into rounds or squares, place on a greased baking sheet, and prick each biscuit all over with a fork. Bake in a moderate oven. If liked, brush over with white of egg before baking. These make a nice addition to al fresco or train journey lunches.