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Southern Beaten Biscuit

Sift one pint of flour with one teaspoon salt. With the tips of fingers work in one-third cup of lard and moisten to a stiff dough with equal quantitise of milk and water mixed. Place on floured board and beat with rolling pin for at least one-half hour, folding the dough every few minutes. Roll to one-third inch in thickness, shape with a biscuit-cutter about two inches in diameter, prick with fork and place on buttered baking-sheet or inverted dripping-pan. Bake twenty minutes in hot oven. They should be light, of even grain, and should crack at the edges like crackers.