Tea Biscuit
1 cup scalded milk 1 tablespoon sugar 2 tablespoons shortening 1/2 teaspoon salt 1 yeast cake dissolved in 1/2 cup water 4 cups Gold Medal flour Put the sugar, salt and shortening in a mixing bowl, add scalded milk; when lukewarm add dissolved yeast cake; add 3 cups of flour slowly, beating to a light batter, let rise to double the bulk; add 1 cup of flour, rise again, shape on moulding board, brush with melted butter, cover and rise till light. Bake in a quick oven from twenty to twenty-five minutes.