Hard Biscuit Recipe

Weigh out four pounds of flour, and rub three pounds and a half of it

with four ounces of butter, four beaten eggs, and a couple of

tea-spoonsful of salt. Moisten it with milk, pound it out thin with a

rolling-pin, sprinkle a little of the reserved flour over it

lightly--roll it up and pound it out again, sprinkle on more of the

flour--this operation continue to repeat till you get in all the

reserved flour--then roll it out thin, cut it into cakes with a tumbler,

lay them on flat buttered tins, cover them with a damp cloth, to prevent

their drying. Bake them in a quick oven.

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