Scotch Short Bread Recipe

Melt a pound of butter, pour it on two pounds of flour, half a

tea-cupful of yest, two ounces of caraway seeds, one ounce of Scotch

caraways; sweeten to your taste with lump sugar, then knead it well

together and roll it out, not too thin; cut in quarters and pinch it

round: prick it well with a fork.

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