The National Cook Book, 9th ed.

by Hannah Mary Peterson

SHORT CAKES.

326. Half a pound of butter,
A pound of flour; cold water to form a dough.

Cut up the butter in the flour, and rub it until they are thoroughly mixed. Roll the dough out in sheets, and cut the cakes with a cutter or tumbler. Serve them hot, split them open, and eat them with butter.