Here is a recipe from another old cook book — but I don't know how old.
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Tea Biscuit
Melt half a pound of butter in a quart of warm milk; add a spoonful of salt, sift two pounds of flour, make a hole in the centre, put in three table-spoonsful of yeast, add the milk and butter; make a stiff paste; when quite light, knead it well, roll it out an inch thick, cut it with a tumbler, prick them with a fork, bake in buttered pans, with a quick heat; split and butter before sending them to table.
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From "Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers" by Elizabeth E. Lea.
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If you don't think it is enough with the biscuits try Maureen's carrot cake.
Have you tried the tea biscuits yet, Margaretha? The recipe seems to use a great deal of butter but perhaps it makes a lot of biscuits? I think many old recipes are too rich for our modern tastes.
SvaraRaderaMy late father-in-law always insisted on using the old word 'receipts' for recipes. I'm sure he would have approved of this one.
No, I haven't tried it - I too thought it sounded as a lot of butter, but it is quite a lot of flour too. I'm sure it makes more biscuits than I want. If I make it I probably halve it.
SvaraRaderaI find it so interesting how languages change - both spelling and vocabulary.
Margaretha