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American cookbook, 1900
Page 78
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Westmere Biscuits Pour boiling hot skimmed Milk on flour, in which a small quantity of pounded Loaf Sugar is mixed, add sufficient Milk to Make it into a Stiff paste. Roll it out as thin as a wafer and place it on tins and when on the tins, mark it out with a jagging iron in strips or squares. Bake in a quickish oven, but take care not to burn it, & when baked, separate the biscuits one from the other. They will readily divide where they are marked.
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Westmere Biscuits Pour boiling hot skimmed Milk on flour, in which a small quantity of pounded Loaf Sugar is mixed, add sufficient Milk to Make it into a Stiff paste. Roll it out as thin as a wafer and place it on tins and when on the tins, mark it out with a jagging iron in strips or squares. Bake in a quickish oven, but take care not to burn it, & when baked, separate the biscuits one from the other. They will readily divide where they are marked.
Szathmary Culinary Manuscripts and Cookbooks
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