Take two ounces of fresh butter, and well work it with a pound of flour. Mix thoroughly with it half a salt-spoonful of pure carbonate of soda; two ounces of sugar; mingle thoroughly with the flour; make up the paste with spoonfuls of milk; it will require scarcely a quarter of a pint. Knead smooth, rool a quarter of an inch thick, cut in rounds about the size of the top of a small wine-glass; roll these out thin, prick them well, lay them on lightly-floured tins, and bake in a gentle oven until crisp. When cold put into dry canisters. Thin cream used instead of milk, in the paste, will enrich the biscuits. Caraway seeds or ginger can be added, to vary these at pleasure. (See 473.)