The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

with a tumbler, and dry them in the wind; in hot weather, care must be taken to keep them from the sun, or they will ferment; when perfectly dry, tie them up in a bag, and keep them in a cool dry place. To raise four or five loaves of bread, take one of these cakes, and put it in half a pint of warm water, set it near the fire to rise, when light use it to raise your dough. 121. _Biscuit._ Melt a cup of butter, and mix it with half a pint of lukewarm milk; if you have not milk, water will do, add a tea cup of yeast, two tea spoonsful of salt, and flour to render it sufficiently stiff to roll out. Set it in a warm place, when light, roll it out about an inch thick, cut it with a tumbler into cakes and let them stand half an hour before baking them. 122. _Butter Milk Biscuit._ Dissolve a couple of tea spoonsful of saleratus, in a tea cup of milk, sour is the best. Mix it with a pint of buttermilk, three tea spoonsful of salt; a little cream improves it; knead in flour till stiff enough to roll out. Mould it into small cakes, and bake them directly. 123. _Hard Biscuit._ Weigh out four pounds of sifted flour; take out about a quarter of a pound of it, rub the remainder with four ounces of butter, two tea spoonsful of salt, and four eggs. Wet up the whole with milk, pound it out flat with a rolling pin, sprinkle a little of the reserved flour over it lightly, roll it up and pound it out thin again, sprinkle on more of the flour, roll it up, this operation continue to repeat, until you get in all the reserved flour. Then mould it up into small cakes, lay them on flat buttered tins, flatten and cover them, with a damp cloth as you lay them on the tins, to prevent their drying too fast. Bake them in a quick oven. 124. _York Biscuit._