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These Tea Biscuits make an ideal accompaniment for your salads, preserves and marmalades. Follow directions closely and you'll vote them fit to set before a king. They're particularly delicious served hot.
1 cake Fleischmann’s Yeast
1/2 cup milk, scalded and cooled
1/2 cup lukewarm water
1 tablespoonful sugar
3-1/2 cups sifted flour
1 scant teaspoonful salt
2 tablespoonfuls lard or butter, melted
Dissolve the yeast and sugar in lukewarm liquid. Add lard or butter and half the flour. Beat until smooth. Add salt and then the rest of flour, or enough to make a moderately firm dough. Knead thoroughly. Roll out and cut with a biscuit cutter. Place in well-greased, shallow pans, slight distance apart. Cover and set to rise about two hours or until double in bulk. When light, bake in a hot oven ten minutes.
These biscuits are delicious and wholesome hot, and very palatable cold.
Use same recipe as for Tea Biscuit, but after rolling out dough and cutting it, fold it over into shape of rolls. Place in pans, set to rise and bake as in recipe given above.
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