Beaten Biscuit

One pint flour, tablespoon lard, a little salt; water sufficient to make a soft dough; work it long and well with the hands or beat it with the rolling-pin, on this depends the lightness and excellence; roll about an inch thick, cut with biscuit cutter; bake in a quick oven.

New Milk Bread

One pint new milk, one pint boiling water poured on the milk, flour as thick as for fritters, set in a warm place (not hot enough to harden the dough on the bottom of the pan). After it has foamed up add a little salt, and knead with as little flour as possible. Put in pans and let it rise again about twenty minutes, and bake.

Biscuit For A Small Family

One cup sweet milk, half a teaspoonful salt, three tablespoons melted butter or sweet lard, two and a half cups flour, three teaspoons baking powder. Bake immediately. (Makes one dozen). Drop biscuit can be made the same way by adding less flour and dropping from a spoon on a buttered tin.

Soda Biscuit

Sift into one quart of flour, two heaping teaspoons baking powder; stir it through, then rub in a piece of butter the size of an egg, and one-half teaspoon of salt; mix lightly with water or sweet milk, as soft as it can be rolled out;' roll quite quick, and cut with a small cutter-Bake in a quick oven.

Sally Lunn

Beat two eggs very light, over which pour one cup of sweet milk, one-third cup of sugar, two tablespoons melted butter, a little salt two cups of flour, and three teaspoons baking powder. Bake in a moderate oven.

Mush Muffins

Take one quart warm Indian meal mush, piece of butter as large as an egg; thin it with milk, about one pint, then thicken it with wheat flour, a little salt; make it as thick as you can well stir it, put in your yeast, and set to rise. Bake in muffin rings.

Muffins

Four cups flour, two cups of milk quite warm, two eggs, butter size of a walnut, one good tablespoonful of yeast, one teaspoonful of sugar with the eggs. Let it rise a few minutes in the tins or bake immediately in muffin rings.

Waffles

The same as for muffins, only a little less flour, and more butter, the cups not quit so full.

Popovers

One cup milk, one cup flour, salt; mix together and add two eggs well beaten. Bake in gem irons. To be eaten with sauce.

Squash Griddle Cakes

One cup squash boiled and strained through a colander, two eggs, one quart of milk, a pinch of salt, flour to make it of a consistency for frying, one-half teaspoon yeast powder; wet up over night, and in the morning stir in one-eighth teaspoon of soda dissolved in water.

Buckwheat Cakes

Take lukewarm water and add buckwheat sufficient to make a very thick batter; put in your yeast with a little salt, beat a long time. Just before frying them add one-half teacup milk with one-half tea-spoonful soda dissolved in it. Put in as gently as possible without stirring the batter.