Biscuits Made Over Night

One quart of flour, pinch of salt, two tablespoonfuls of lard. Break over it a raw egg. One yeast cake in cupful of cold water. Knead it with the hand for twenty minutes. Let it rise over night. Cut out in round form with large cutter. Butter lightly with melted butter. Turn it over and let it rise for two hours, and bake in quick oven.

From page 51 of the 1904 edition.

Original page from the book