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  2. Morning roll - Wikipedia

    en.wikipedia.org/wiki/Morning_roll

    In Fife, a cabin biscuit or cabin roll (/ ˈ k eɪ. b ɪ n / or / ˈ k æ. b ɪ n /) is a local variant. Originating in Buckhaven, extra sugar was added to extend the life of the roll, for use by crews on fishing boats. They bear distinctive prick marks on top. [6] [7] [8] It is a bread roll and not similar to a biscuit in the conventional ...

  3. English auxiliary verbs - Wikipedia

    en.wikipedia.org/wiki/English_auxiliary_verbs

    The first English grammar, Bref Grammar for English by William Bullokar, published in 1586, does not use the term "auxiliary" but says: All other verbs are called verbs-neuters-un-perfect because they require the infinitive mood of another verb to express their signification of meaning perfectly: and be these, may, can, might or mought, could, would, should, must, ought, and sometimes, will ...

  4. Jumble (cookie) - Wikipedia

    en.wikipedia.org/wiki/Jumble_(cookie)

    A 1907 recipe for jumbles describes their texture as "crisp like snaps". The dough should be "so thin after rolling and cutting out, that one can almost see through them". The only moisture in the recipe is the creamed butter and "a scant cupful of milk or enough to make a stiff dough about like pie crust". [4]

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  6. English grammar - Wikipedia

    en.wikipedia.org/wiki/English_grammar

    The first published English grammar was a Pamphlet for Grammar of 1586, written by William Bullokar with the stated goal of demonstrating that English was just as rule-based as Latin. Bullokar's grammar was faithfully modeled on William Lily's Latin grammar, Rudimenta Grammatices (1534), used in English schools at that time, having been ...

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  8. Biscuit (bread) - Wikipedia

    en.wikipedia.org/wiki/Biscuit_(bread)

    As the English language developed, different baked goods ended up sharing the same name. The soft bread is called a biscuit in North America, and the hard baked goods are called biscuits in the UK. The differences in the usage of biscuit in the English speaking world are remarked on by Elizabeth David in English Bread and Yeast Cookery. She writes,

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