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Milk-And-Butter Cakes

Take three-quarters of a pound of flour, half a pound of butter, half a pound of sugar, and one tea-spoonful of grated nutmeg. Cut up the butter in the flour; add the sugar and spices by degrees. Stir in as much milk as will make a dough. Knead it well, roll it out in sheets, cut in cakes, butter your tins, lay the cakes on so as not to touch, and bake in a moderate oven.