Tea Biscuit

1 cake yeast
1/2 cup milk, scalded and cooled
1/2 cup lukewarm water
1 tablespoonful sugar
3 1/2 cups sifted flour
1 scant teaspoonful salt
2 tablespoonfuls lard or butter, melted

These Tea Biscuits make an ideal accompaniment for your salads, preserves and marmalades.  Follow directions closely and you'll vote them fit to act before a king.  They're particularly delicious served hot.

Dissolve the yeast and sugar in lukewarm liquid.  Add lard or butter and half the flour.  Beat until smooth.  Add salt and then the rest of the flour, or enough to make a moderately firm dough.  Knead thoroughly, or "throw and roll" as shown here.  Roll out and cut with a biscuit-cutter.  Place in well-greased, shallow pans, slightly distanced apart.  Cover and set to rise about two hours or until double in bulk.  When light, bake in a hot oven ten minutes.

Use the same recipe as for Tea Biscuit, but after rolling out dough and cutting it, fold it over into shape of rolls.  Place in pans, set to rise and bake as in recipe given above.

They lend zest to afternoon tea.