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Yorkshire Girdle Cakes

Take a pound and a half of flour and two ounces of butter, rub well together with a little salt and enough milk to make a stiff dough. Add a tea-spoonful of baking-powder; knead it well, and roll out half an inch thick. Put it on the girdle, which must be quite hot. Move it about constantly to see when the under side is done; then turn it and bake the other side. When done, cut it into three-corncered pieces; split open, and butter them.