Raised Biscuit

If the biscuit are for breakfast, take part of the dough of yeast bread No. 2, and mould with the hands very small cakes, place them in a shallow pan, and rise one hour. Bake in a quick oven thirty minutes. Never cut. raised biscuit with a cutter; they arc enough nicer for being moulded by the hand to pay for the extra labor. When the biscuit are for tea, take part of the dough of No. 1, and proceed as directed for breakfast biscuit. When the supper hour is six, do not set your broad until ten, if in summer, but if in winter, half past eight Begin to make the biscuit two hours before supper-time; by this means you will have plenty of time to rise them Shape the loaves at the same time, and they can be baked while you are getting supper.

Raised Biscuit, No. 2

Take three quarts of flour and one cup of butter, one of yeast, one spoonful of salt, one of sugar. Melt the butter and mix with a scant quart of warm milk; wet the flour with this, and set in a warm place to rise.

When it cracks open it is risen enough. When it is risen, work into it two teaspoonfuls of saleratus which have been dissolved in half a cup of hot water. You must work it very thoroughly, or the saleratus will not be mixed with every part. Now put the dough into large tin pans or pails (do not have the vessels more than half full, as the dough will rise again), and set them on the ice.

This dough will not be fit to use under twelve hours, as it must be chilled through. When you wish to make biscuit, take part of this dough and lay on the paste board, and roll about an inch thick; cut in small cakes, and bake fifteen minutes in a quick oven. Handle the dough as little as possible, and keep very cold until you put it in the oven This is a very nice way to make biscuit where the family have hot bread twice a day, as it will keep five days; but there must be a good ice-chest, and plenty of ice to have it work well.

Soda Biscuit

Take one quart of flour, before it is sifted, and put into the sieve, and with it one teaspoonful of saleratus, two of cream of tartar, one of salt, and one tablespoon-ful of white sugar. Mix all these thoroughly with the flour; then run through the sieve, and then rub in one spoonful of lard or butter. Wet with a little over half a pint of milk. Roll on the board about an inch thick; cut with a biscuit cutter, and bake in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible.

Cream of Tartar Rolls. Take one pint of flour, before it is sifted, put into the sieve with one teaspoonful of cream of tartar, one half of saleratus, one half of salt, one of sugar, and mix them together, then run them through the sieve; wet with half a pint of milk, Heat and grease the French roll pan, and put a large spoonful into every compartment; set into a hot oven, and bake fifteen minutes. This quantity will make just one roll pan full.

Sour Milk Biscuit

Rub half a spoonful of butter or lard into one quart of flour, and wet it with one quart of sour milk, into which you have previously stirred one teaspoonful of saleratus, which had been dissolved in a little hot water. Use as much more flour as you find necessary to make the dough stiff enough to roll out. Roll on the board about an inch thick and cut with a biscuit cutter. Bake in a quick oven. If you use lard for shortening, add one teaspoonful of salt.