173.—Halfpenny Scotch Cakes.
3½ lbs. of flour, 12 ozs. of lard, 12 ozs. of sugar, ¼ oz. voil, and a little milk, as much as will dissolve the volatile salts and sugar. Mix as above, but well rub the dough; make it nice and easy to work off. Pin out a sheet about ¼ of an inch thick, cut out with a small round cutter; dock each one well; pinch round the edges with the finger and thumb. Bake on clean tins, but not greased, in a moderate oven.