French Biscuits

Mrs. Lind. Two cups of butter, two cups of sugar, one egg, (or the whites of two,) half a cup of sour milk, half a teaspoon of soda, flour to roll; sprinkle with sugar.

Raised Biscuits

Hannah Johnson ; endorsed by Mrs. A. N. Sheppard.

Take one and one-half pints of milk, one spoon of lard, two of white sugar, and one yeast cake or one-half a package of compressed yeast, and two quarts of flour; make a hole in the flour and put in all the ingredients; set in a warm place to rise until morning, then mix all together and set to rise again; when well risen, roll out rather thin, cut them out like biscuits, wet one edge with melted butter, and fold together like rolls ; when well risen, bake in a quick oven about twenty minutes. If made with compressed yeast, six and one-half hours will be sufficient to raise them in winter.

Tea Biscuits

Mrs. O. L. Parker.

Make a good soda or cream biscuit; mould it and roll it out half the thickness of common biscuit; spread it over with three or four spoons of melted butter; then over this sprinkle half a coffee cup of best sugar ; roll up as compactly as you would a roll of jelly cake; slice your roll off* into inch thick slices; lay these flat on your tins and bake as biscuits. They are very nice cold.

Tea Biscuits

Mrs. Norcross. One cup of hot water, two of milk, three tablespoons of yeast; mix thoroughly ; after it is risen, take two-thirds of a cup of butter and a little sugar and mould it; then let it rise, and mould it into small cakes.

To Make Stale Bread Or Cake Fresh

Mrs. M. G. Adams.

Plunge the loaf one instant in cold water; lay it upon a tin in the oven ten or fifteen minutes. Cake and rolls may be thus made almost as nice as if just baked, but must be eaten immediately.

Raised Biscuits

Mrs. C. H. Wheeler.

Make a sponge of one pint of milk, a little salt, and half a cake of compressed yeast (any other will do); when light, take a piece of butter the size of an egg, one quarter of a cup of sugar, and one egg; beat them up together and stir into the sponge, adding flour to make a stiff batter ; stir it well and leave to rise; then take with a spoon the light dough just enough for each biscuit and work softly into shape ; lay into pans and bake after standing a short time to rise again.

Graham Biscuits

Mrs. A. W. D.

Three cups of Graham flour, one of wheat flour, one egg, butter the size of an egg, one tablespoon of sugar, two of cream tartar, one of soda; salt and milk to mix.

Graham Biscuits

M.

One quart of Graham flour, three and one-half heaping teaspoons of baking powder, one teaspoon of salt, one of butter ; make into soft dough with milk.

Graham Biscuits

Mrs. Phelps.

Three cups of Graham flour, one cup white flour, three cups milk, two tablespoons lard, one heaping tablespoon white sugar, one saltspoon of salt, one teaspoon of soda, two teaspoons of cream tartar; mix and bake as you do the white soda biscuit.

Rye Biscuit

Mrs. Lamkin.

Two cups rye meal, one and a half cups flour, one-third cup molasses, one egg, a little salt, two cups sour milk, two even teaspoons saleratus.