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French Biscuit

1 quart of flour. 1 teaspoonful of salt.

Rub in one tablespoonful of butter and lard mixed.

Pour in half a teacup of yeast, two well beaten eggs, and enough water to make a soft dough. Knead half an hour. Then set to rise; when well risen, roll out, without kneading again. Handle lightly, first greasing the hands with butter. Cut with a biscuit cutter, greasing one biscuit and placing an other on it. Set to rise a second time before baking.--Mrs. S. T.