Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Short Cake

To three quarts of flour take three-quarters of a pound of lard, and a spoonful of salt; rub the lard in the flour, and put in cold water, sufficient to make a stiff dough; roll it out without working in thin cakes; have the bake-iron hot, flour it, and bake with a quick heat; when one side is brown, turn and bake the other; when baked in the dripping-pan of a stove, they do without turning;—you may cut them in round cakes, if you choose. Some use half milk and half water; in that case, less lard is required.