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Lemon Biscuits

lb. butter 3 eggs 2 cups white sugar 1 pint sweet milk 5c. worth baking ammonia (pulverized) 5c. worth oil of lemon 6 cups Five Roses flour.

Cream the butter and sugar, add the eggs well beaten. Sift the ammonia several times in the flour, then add. If not stiff enough, add more flour, as they should be quite stiff, and mix with the hands.

Add the oil of lemon last. Cut in oblong shape about 1 inch thick, and bake in rather hot oven. Will keep a long time.

This recipe makes feathery light, crisp and delicious little biscuits such as are commonly found only at the confectioner's.