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Tea Biscuits

Dissolve two ounces of fresh butter and a large pinch of salt in a pint of warm milk. Stir this into a pound of flour, and make the paste into a stiff dough by kneading it well with a table-spoonful of brewer's yeast. Put the dough into a bowl, cover it with a cloth, and set it in a warm place to rise. When quite light, roll it out very thin, stamp it into fancy shapes, and bake in a moderate oven. Tea biscuits should be eaten cold, and a little butter or marmalade should be sent to table with them. Time to bake, ten to twenty minutes, according to size. Probable cost for this quantity, 8d. Sufficient for a dish.