Short Bread

From a
1902
cook book
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.

Take 4 oz. of Butter
and 4 oz. of Home-Cured Lard.
Put these into 1 lb. of Flour.
Make a little hole or well in the centre of the Mixture,
and sift in 4 oz. of fine Castor Sugar
dissolved with a dessert-spoon of Water.
Work the whole into a smooth paste on the baking-board,
roll out, and cut it into round Cakes 1/2 an inch thick.
Pinch up the edges,
ornament with strips of Orange Peel,
and, if liked,
with a few Caraway-seeds.
Bake the Cakes a delicate brown color in a slow oven.
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