The National Cook Book, 9th ed.

by Hannah Mary Peterson

TRAVELER'S BISCUIT.

412. Two pounds of flour,
Three-quarters of a pound of sugar,
A quarter of a pound of butter,
One tea spoonful of dissolved salæratus,
Milk sufficient to form a dough.

Cut up the butter in the flour, add the sugar, and put in the salæratus and milk together, so as to form a dough.

Knead it till it becomes perfectly smooth and light. Roll it in sheets about the eighth of an inch thick, cut the cakes with a cutter or the top of a tumbler. Bake in a moderate oven.