new milk, one
teaspoonful of salt, half a cup of melted lard or butter, stir in a
little flour, then add half a cupful of yeast, after which stir in as
much flour as you can conveniently with your hand, let it rise over
night; in the morning add nearly a teaspoonful of soda, and more flour
as is needed to make a rather soft dough; then mold fifteen to twenty
minutes, the longer the better; let it rise until light again, roll
this out about half an inch thick and cut out with a biscuit-cutter,
or make it into little balls with your hands; cover and set in a warm
place to rise. When light, bake a light brown in a moderate oven. Rub
a little warm butter or sweet lard on the sides of the biscuits when
you place them on the tins, to prevent their sticking together when
baked.

LIGHT BISCUIT. No. 1.

Take a piece of bread dough that will make about as many biscuits as
you wish; lay it out rather flat in a bowl; break into it two eggs,
half a cup of sugar, half a cup of butter; mix this thoroughly with
enough flour to keep it from sticking to the hands and board. Knead it
well for about fifteen or twenty minutes, make into small biscuits,
place in a greased pan, and let them rise until about even with the
top of the pan. Bake in a quick oven for about half an hour.

These can be made in the form of rolls, which some prefer.

LIGHT BISCUIT. No. 2.

When you bake take a pint of sponge, one tablespoonful of melted
butter, one tablespoonful of sugar, the white of one egg beaten to a
foam. Let rise until light, mold into biscuits, and when light bake.

GRAHAM BISCUITS, WITH YEAST.

Take one pint of water or milk, one large tablespoonful of butter, two
tablespoonfuls of sugar, a half cup of yeast and a pinch of salt; take
enough wheat flour to use up the water, making it the consistency of
batter-cakes; add the rest of the ingredients and as much Graham flour
as can be stirred in with a spoon; set it away till morning; in the
morning grease a pan, flour your hands, take a lump of dough the size
of an egg, roll it lightly between the palms of your hands, let them
rise twenty minutes, and bake in a tolerably hot oven.

EGG BISCUIT.

Sift together a quart of dry flour and three heaping teaspoonfuls of
baking powder. Rub into this thoroughly a piece of butter the size of
an egg; add two well-beaten eggs, a tablespoonful of sugar, a
teaspoonful of salt. Mix all together quickly into a soft dough, with
one cup of milk