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1 qt. milk
1 1/2 c. butter or lard
2 Tbsp. white sugar
1 good tsp. salt
1 tsp. cream of tartar
2 tsp. baking powder
enough white flour to make
stiff dough

Knead well and mold into neat, small biscuits with your
hands. Brush top of biscuits with butter or chicken fat. Bake
well and you will have a good, sweet biscuit that will keep for
weeks in a dry place. They are fine for a traveling lunch.
Bake as you do other biscuits.
Handed down over 100 years to her Great Granddaughter,
Mrs. Pearl Houston Franks.

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