ugh in a warm place when
risen, mould the dough with the hand into small cakes, lay them on flat
tins that have been buttered. Let them remain half an hour before they
are baked.

146. _Butter-milk Biscuit._

Dissolve a couple of tea-spoonsful of saleratus in a tea-cup of sour
milk--mix it with a pint of butter-milk, and a couple of tea-spoonsful
of salt. Stir in flour until stiff enough to mould up. Mould it up into
small cakes, and bake them immediately.

147. _Hard Biscuit._

Weigh out four pounds of flour, and rub three pounds and a half of it
with four ounces of butter, four beaten eggs, and a couple of
tea-spoonsful of salt. Moisten it with milk, pound it out thin with a
rolling-pin, sprinkle a little of the reserved flour over it
lightly--roll it up and pound it out again, sprinkle on more of the
flour--this operation continue to repeat till you get in all the
reserved flour--then roll it out thin, cut it into cakes with a tumbler,
lay them on flat buttered tins, cover them with a damp cloth, to prevent
their drying. Bake them in a quick oven.

148. _Saleratus Biscuit._

Put a couple of tea-spoonsful of saleratus in a pint of sour milk. If
you have not any sour milk, put a table-spoonful of vinegar to a pint of
sweet milk, set it in a warm place--as soon as it curdles, mix it with
the saleratus--put in a couple of table-spoonfuls of melted butter, and
flour to make them sufficiently stiff to roll out. Mould them up into
small biscuit, and bake them immediately.

149. _Potato Biscuit._

Boil mealy potatoes very soft, peel and mash them. To four good-sized
potatoes, put a piece of butter, of the size of a hen's egg, a
tea-spoonful of salt. When the butter has melted, put in half a pint of
cold milk. If the milk cools the potatoes, put in a quarter of a pint of
yeast, and flour to make them of the right consistency to mould up. Set
them in a warm place--when risen, mould them up with the hand--let them
remain ten or fifteen minutes before baking them.

150. _Sponge Biscuit._

Stir into a pint of lukewarm milk half a tea-cup of melted butter, a
tea-spoonful of salt, half a tea-cup of family, or a table-spoonful of
brewers' yeast, (the latter is the best;) add flour till it is a very
stiff batter. When light, drop this mixture by the large spoonful on to
flat, buttered tins, several inches apart. Let them remain a few minutes
before baking. Bake them in a quick oven till they are a light brown.