1 quart flour, sifted, 1 teaspoonful of salt, 1 tablespoonful of cold lard. Work the lard thoroughly into the flour, then add, a little at a time, half sweet milk and half water, until you have a stiff dough. Place on board and work through a biscuit machine, or beat twenty minutes, until smooth and light, and the dough blisters. Roll out quite thin, cut into shape and prick the top with a fork. Bake in a quick oven twenty minutes.

E. J. Robertson.