WHEATEN BREAD

From 1922:

Take 1 lb. wheaten meal, 2oz. butter, 1oz. soft sugar, 1 teaspoonful carbonate soda, half teaspoonful tartaric acid, 1 breakfastcupful of milk and water. Rub the butter into the meal, add the other dry ingredients, mixing well; moisten the whole to a fine paste with the liquid. Make this all up into a round, smooth lump, press it out with the hand into a round scone 1 in. thick, mark into four, prick with a fork, and bake on a greased tin for 20 minutes.