HARD BISCUITS – Warm two ounces of butter in as much skimmed mild as will make one pound of flour into a stiff paste. Beat it with a rolling pin and work it smooth. Prick them full of holes with a fork. Six minutes will bake them.
BREAD AND BUTTER PUDDING – Butter a dish, and lay thin slices of bread and butter all over it. Strew on a few currants, than a row of bread and butter, then currants again, and so on until the dish be full. Then take a pint of milk; beat up four eggs, a little salt, and half a nutmeg, grated. Mix all together, with sugar to taste. Pour it over and bake it half an hour.