Tea Biscuit
1 cake FLEISCHMANN'S YEAST 1/2 cup milk, scalded and cooled 1/2 cup lukewarm water 1 tablespoonful sugar 3 1/2 cups sifted flour 1 scant teaspoonful salt 2 tablespoonfuls lard or butter, melted THESE Tea Biscuits make an ideal accompaniment for your salads, preserves and marmalades. Follow directions closely and you'll vote them fit to set before a king. They're particularly delicious served hot.
Dissolve the yeast and sugar in lukewarm liquid. Add lard or butter and half the flour. Beat until smooth. Add salt and then the rest of flour, or enough to make a moderately firm dough. Knead thoroughly, or "throw and roll" as shown on page 15. Roll out and cut with a biscuit-cutter. Place in well-greased, shallow pans, slight distance apart. Cover and set to rise about two hours or until double in bulk. When light, bake in a hot oven ten minutes.