be enough soda to
make the biscuits rise, and they will be dangerously heavy. To make
soda-biscuits sift one level teaspoonful of soda, one half-teaspoonful
salt, and one quart of flour together three times so as to get the soda
thoroughly well mixed in. Now rub two tablespoons of lard into the flour
and add enough buttermilk to make a soft dough. Roll out into a sheet,
cut into small thin biscuits and bake in a hot oven until well browned.
Baking-powder biscuits are made in the same way, by using two
teaspoonfuls of baking-powder in place of the soda, and sweet milk
instead of buttermilk.

_Yeast._--Put three hops in a pot containing two quarts of cold water.
Place on the stove and see that it boils twenty minutes. Have a pint of
flour in a large bowl and mix into it a tablespoonful of sugar, one of
salt and a teaspoonful of ginger. Strain the water from the hops into
this, stirring constantly. Allow it to cool. When lukewarm put in a cup
of yeast or a yeast-cake.

_Rolls._--At night take one half-cup of lukewarm water, one
half-teaspoonful of salt, three-quarters of a cup of yeast, and enough
flour to make a thin batter. In the morning add to this a pint of milk, a
teaspoonful of sugar, a half-cup of butter and beat in flour until it is
no longer sticky. Set it in a warm place to rise and when well up knock
back. Repeat this process, and when it comes up the third time make it
into rolls. Let it rise once more and then bake it.

METHODS WITH CHICKEN.

The simplest and easiest way to cook chicken is to fry it. A poorly fed
chicken is better stewed. For baking and broiling the chicken must be
fat. In whatever way the chicken is cooked there is danger of its being
tough, dry, stringy, and tasteless. Plain, artless, boiling results in
insipidity. Quick, superficial frying means tough stringy fibres; and a
hot oven frequently dries the meat until it is not fit to eat.

_Fried Chicken._--All housewives think they can fry chicken, but the
results are vastly different, according to the way it is done. You may
have a tender, rich, delicious morsel, or tough masses of meat, stringy,
tasteless and almost impossible to chew. Of course the condition of the
chicken has a great deal to do with the results. A tender, well-fed
chicken will fry far better and much more quickly than a thin, scrawny
one. The thinner the chicken the greater the necessity for care in
cooking it. It must be cooked slowly, over a moderate fire, in a t