The National Cook Book, 9th ed.

by Hannah Mary Peterson

HARD BISCUITS.

328. Four pounds of flour,
Three ounces of butter,
Four eggs,
Salt to taste,
Milk enough to form a dough.

Take out a tea cupful of the flour and set it aside. To the remainder add the butter cut up small, the eggs well beaten, a little salt, and milk enough to form a dough. Knead the dough well, then roll it out, sprinkle over it a portion of the reserved flour, roll it out again and sprinkle on more flour till all the flour is used. Roll it out thin, cut out your cakes, and bake in a moderate oven.