Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/74

64 in small pieces, and knead them into round balls.Stick the tops of them with a fork.

Lay them in buttered pans and set them to rise. They will probably be light in an honor. When they are quite light, put them in a moderate oven and bake them.

They are best when quite fresh.

BUTTER BISCUITS.

Cut up the butter in the flour, and put the salt to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife.

Throw some flour on the paste-board, take the dough out of the pan, and knead it very well.

Roll it out into a large thick sheet, and beat it very hard on both sides with the rolling-pin. Beat it a long time.

Cut it out with a tin, or cup, into small round thick cakes. Beat each cake on both sides, with the rolling-pin. Prick them with a fork. Put them in buttered pans, and bake them of a light brown in a slow oven.