Biscuit

One quart of flour, two heaping teaspoonfuls of fresh lard, one pint of sweet milk, one teaspoonful of salt, three teaspoonfuls of Equity baking-powder. Bub the baking-powder and salt into the flour, and sift all together before they are wet, put in the shortening, rub into the prepared flour quickly and lightly, then pour in the milk. "Work out the dough rapidly, kneading with as few strokes as possible; handling the dough too much injures the biscuit. If properly made, the dough will have a rough surface, and the biscuit be flakey. The dough should be very soft; roll out lightly, one inch in thickness, cut into cakes and bake in a very hot oven. Serve immediately.

Sour Cream Biscuits

One quart of flour, two cups of sour cream, one teaspoonful of soda, one of cream-tartar, and one of salt. Dissolve the soda in a little warm water, add it to the cream, rub the salt and cream-tartar through the flour. Mix quickly, working only enough to get the mess together. Roll then, cut with a small cutter, and bake in a quick oven.

Graham Biscuit

Graham biscuit are made like Graham rolls, only moulded out into round balls, and put in a pan close together; let them get light, and bake in a moderate oven. Before you take them out, rub them over with sweetened water. Serve hot or cold.

Drop Biscuits

Three cups of sweet milk, four cups of flour, a piece of butter the size of an egg, one teaspoonful of salt. Sift the flour, mix through it three teaspoonfuls of Equity baking-powder. Pour the milk on the flour, beating hard until you have a soft batter; add the butter, melted. Pour into greased gem-pans Bake in quick oven.

Dried Rusk

One pint of warm milk, two eggs, one-half teacupful of butter, one-half teacupful of yeast, one teaspoonful of salt. Set a sponge with these ingredients leaving out the eggs, and stirring in flour until you have a thick batter. Early next morning add the beaten eggs, and flour, enough to enable you to roll out the dough; let this rise in the bread bowl two hours. Roll into a sheet nearly an inch thick, cut into round cakes and arrange in the baking-pan, two deep; lay one upon the other. Let these stand half an hour, and bake. If you like, divide the biscuits, and pile one upon the other closely together in the pan. Set, when the fire is declining, in the oven, leaving them in till morning. Put in as many as you like in a deep dish and pour over some nice thick cream, let them soak till very soft, take out and drain and sprinkle powdered sugar over them; you can put them in a muslin bag and hang in a cool, dry place. They are very nice for luncheon and sick folks.

Potato Biscuit

Two teacupfuls of mashed potatoes, one pint of sweet milk, one teacupful of yeast, one teacupful of shortening, half lard and half butter, one tablespoonful of salt, and two of white sugar. Boil the potatoes; when done, drain, mash fine and beat with a silver fork ten minutes, till very light, then add the hot milk; when luke-warm, add the yeast and flour. Let it rise over night. In the morning, beat the shortening and sugar to a cream, add the salt, make into a stiff dough and let it rise again; when light, make into round biscuit; put into a dripping-pan and let them get light before baking. Bake a delicate brown color. If rightly made they are delicious.

Virgina Biscuit

One quart flour, one teaspoonful salt, two tablespoonfuls (or nearly a quarter pound) of lard. Bub the lard well into the flour, and mix into a stiff dough with equal parts of sweet milk and water - if no milk convenient, water alone will answer. "Work the dough till smooth, then pound it for ten or fifteen minutes with the rolling-pin, or work with a patent bread worker. Boll out till less than a quarter of an inch thick, cut with a biscuit cutter, and bake quickly. These biscuit are unsurpassed, when properly made, and particularly good for invalids.

Virginia Wafer Biscuit

One quart flour, one teaspoonful salt, rather more than a quar-ter pound of lard rubbed into the flour, and mixed with milk and water; the dough must not be stiff as for the above. Work till smooth, but do not beat. Then flour your bread, board and roller well, and cutting off a small piece of dough - as for pie-crust-roll as thin as possible - almost to transparency - and cut into shapes; bake quickly. This recipe is excellent for tea. To make a more ornamental dish they may be baked in wafer-irons. Let the dough be soft as pie-crust, and be sure to roll very thin.

Rusks

One pint of sweet milk, two-thirds of a pint of white sugar, one cup of butter, one cup of yeast, four eggs, one grated nutmeg. Heat the milk lukewarm, add the yeast and the beaten eggs; stir in flour, as for griddle-cakes, and let it rise over night. In the morning, add the butter and sugar, mix as for biscuit, let it rise; make into round balls; and put close together in a pan, and let them get light again; egg the tops, and bake in moderate oven till done.