New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

three spoonfuls of yeast into a Winchester pint of new milk warmed, and mix into a light dough with the above. Make it into twelve cakes, and bake on a floured tin half an hour. _Benton Tea Cakes._ Mix a paste of flour, a little bit of butter, and milk; roll as thin as possible, and bake on a back-stone over the fire, or on a hot hearth. _Another sort, as Biscuit._ Rub into a pound of flour six ounces of butter, and three large spoonfuls of yeast, and make into a paste, with a sufficient quantity of new milk; make into biscuit, and prick them with a clean fork. _Another sort._ Melt six or seven ounces of butter with a sufficiency of new milk warmed to make seven pounds of flour into a stiff paste: roll thin, and make into biscuit. _Hard Biscuit._ Warm two ounces of butter in as much skimmed milk as will make a pound of flour into a very stiff paste, beat it with a rolling pin, and work it very smooth. Roll it thin, and cut it into round biscuit; prick them full of holes with a fork. About six minutes will bake them. _Flat Cakes, that will keep long in the house good._ Mix two pounds of flour, one pound of sugar, and one ounce of carraways, with four or five eggs, and a few spoonfuls of water to make a stiff paste; roll it thin, and cut into any shape. Bake on tins lightly floured. While baking, boil a pound of sugar in a pint of water to a thin syrup; while both are hot, dip each cake into it, and put them on tins into the oven to dry for a short time; and when the oven is cooler still, return them there again, and let them stay four or five hours. _Plain and very crisp Biscuit._ Make a pound of flour, the yelk of an egg, and some milk, into a very stiff paste; beat it well, and knead till quite smooth; roll very thin, and cut into biscuit. Bake