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Lemon Biscuits

Rub one pound of butter into three and one-half pounds of flour, mix in one and one-half breakfast cupfuls of sugar, and, when quite smooth, add six or eight drops of lemon essence, one teacupful of honey-water, and enough milk to form a thick dough. Divide the dough, after breaking it smooth, into pieces about the size of a walnut, flatten, cut out with a biscuit-cutter, place the biscuits on baking-sheets, and bake till colored lightly in a moderate oven. Leave the biscuits till cold, and keep them in a tin canister.