Rub a piece of butter the size of a large hickory-nut into a pint of
sifted flour; sprinkle over a little salt. Mix it into a stiff, smooth
paste, with the white of an egg beaten to a froth, and warm milk. Beat
the paste with a rolling-pin for half an hour, or longer; the more the
dough is beaten, the better are the biscuits. Form the dough into little
round balls about the size of a pigeon’s egg; then roll each of them to
the size of a saucer. They should be mere wafers in thickness; they can
not be too thin. Sprinkle a little flour over the tins. Bake.
These wafers are exceedingly nice to serve with a cheese course, or for
invalids to eat with their tea.