Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

or pie crust, adding flour or milk, if either is needed; make it out in biscuit form, or roll it about half an inch thick, and cut in shapes,--bake them about twenty minutes. Tea Biscuit. Melt half a pound of butter in a quart of warm milk; add a spoonful of salt, sift two pounds of flour, make a hole in the centre, put in three table-spoonsful of yeast, add the milk and butter; make a stiff paste; when quite light, knead it well, roll it out an inch thick, cut it with a tumbler, prick them with a fork, bake in buttered pans, with a quick heat; split and butter before sending them to table. Dyspepsy Biscuit. Make them as Maryland biscuit, except that, instead of either lard or butter, you must use a portion of rich cream, beat or work them well, and roll them moderately thin. Salaeratus Cake. Warm a pint of butter-milk, put in it a tea-spoonful of powdered salaeratus, and a piece of lard the size of an egg; stir it into flour till it is a soft dough; roll it out, and bake it on the griddle, or in the dripping-pan of a stove. If you have no sour milk, put a table-spoonful of vinegar in sweet milk. Wafer Cakes. Rub half a pound of lard into two pounds and a half of flour, add a little salt and water sufficient to make a stiff dough: work it well for half an hour, make it in small round lumps, and roll these until they are as thin as possible; bake them with a slow heat and they will look almost white. These are nice cakes for tea either hot or cold. Short Cake. To three quarts of flour take three-quarters of a pound of lard, and a spoonful of salt; rub the lard in the flour, and put in cold water, sufficient to make a stiff dough; roll it out without working in thin cakes; have the bake-iron hot, flour it, and bake with a quick heat; when one side is brown, turn and