Digestive Biscuits

Take equal parts of fine flour and wheat-meal flour and mix them
together to 5 quarts of milk and water.

Use 2 1/2 lbs. of butter and 2 ozs. of German yeast.

Rub the butter in the flour, make a bay, pour in your liquor and yeast.

Mix the whole into a dough, break it a little, and put it in a warm place
to prove.

After it is light enough, break it quite smooth and clear, roll it out in a
sheet one-eighth of an inch in thickness and cut out your biscuits.
As soon as the biscuits are cut out bake in a hot oven.