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Yorkshire Thin Cakes

½ pound light bread dough ½ pound Five Roses flour ½ pound pure lard, or butter, or both mixed.

Knead well, and let stand an hour or two. Roll out, and cut into shapes with biscuit cutter or empty baking powder tin.

The above makes an excellent crust for tarts, mince pies, etc., and is always fresh as if newly baked after being put into a hot oven for a few minutes.