Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

or butter, and a little flour, work well and mould out, placing them in your pans, and set them in a moderately warm place to lighten for tea; bake in a stove, if the weather is cold. This dough will keep two days, and may be baked as you need them. Maryland Biscuit. Rub half a pound of lard into three pounds of flour; put in a spoonful of salt, a tea cup of cream, and water sufficient to make it into a stiff dough; divide it into two parts, and work each well till it will break off short, and is smooth; (some pound it with an iron hammer, or axe;) cut it up in small pieces, and work them into little round cakes; give them a slight roll with the rolling-pin, and stick them, bake them in a dutch-oven, brick-oven, or dripping-pan of a stove, with a quick heat. These biscuits are very nice for tea, either hot or cold. Light Biscuit. Boil a quart of milk, and when nearly cold, stir it in the middle of your pan of flour, with two spoonsful of yeast, and one of butter and salt; let it lighten for two or three hours; knead the flour in it, and let it rise again: a little while before you bake, roll it out, and cut it with the top of your dredging-box. Let them rise a few minutes in the dripping-pan. Salaeratus Biscuit. Warm a quart of sweet milk, and put in it half a tea-spoonful of salaeratus, and a heaped spoonful of lard or butter, and half a spoonful of salt; pour this in as much flour as will make a stiff dough; work it a quarter of an hour; mould and bake them as other biscuit. Quick Biscuit. Rub a small table-spoonful of lard into a quart of flour, and mix in two tea-spoonsful of finely powdered cream of tartar, with a tea-spoonful of salt; put a tea-spoonful of super carbonate of soda in a pint of warm milk,--work it in and make the paste of ordinary consistence for biscuit