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Butter Biscuits


1/2 lb. butter,
2 lbs. fine wholemeal flour,
1/2 pint milk.

Dissolve the butter in the milk, which should be warmed, then stir in the meal and make into a stiff, smooth paste, roll it out very thin, stamp it into biscuits, prick them out with a fork, and bake on tins in a quick oven for 10 minutes.