SCOTCH SHORTBREAD

1/2 lb. butter beaten to a cream by hand to which add 1/4 lb. sugar.  When sugar has dissolved add 1 lb. flour, sifted by degrees—pinch of salt—vanilla and a few chopped almonds.

Press into a tin with back of hand until quite smooth.  Prick well all over with a fork and bake in a very slow oven until a pale golden color and mixture leaves the side of pan.