Biscuit Cutters.

Breakfast Biscuit

Beat two eggs, half a teaspoon of salt, a heaping tablespoon of butter, and a pint of milk with two pounds of flour. Stir in threefourths of a cup of yeast or a cake of compressed yeast dissolved in a little water. Set to rise overnight. In the morning form into small biscuits and bake.

SourCream Biscuit

Take two cups of flour, half a teaspoon of salt, and a teaspoon each of sugar and of bakingpowder and sift together. Dissolve half a teaspoon of soda in a tablespoon of cold water and beat it into half a cup of sour milk and half a cup of cream. Put the cream mixture to the flour when the soda is thoroughly worked in it. Stir fast with a spoon and put the dough on a molding board which you have spread with flour. Pat into a cake. Do not use much flour except to keep the dough from sticking to the hand. Cut in small biscuit, lay in a hot greased pan, and bake in a hot oven. If you wish to use all sour milk instead of cream and milk, mix a kitchen spoon of lard or drippings with the flour before putting in the sour milk.

Buttermilk Biscuit

Follow the foregoing directions, using a tablespoon of butter, lard, or drippings, and mixing this in the flour before adding the buttermilk.

Maryland Biscuit

Sift one teaspoon of salt with one quart of flour. Work into half of this two tablespoons of the best leaf lard, cutting the lard into little bits and rubbing into the flour. Mix in also one cup of warmed milk. Add by degrees, a spoonful at a time, the other half of your flour. By this time the dough is thoroughly worked up. Lay the dough upon the board and beat it hard with the end of the rollingpin for about five minutes. Roll out very thin cut in shape, stick with a fork, and bake in a hot oven.

Quick Hot Raised Biscuit

If you wish to get hot biscuit for a meal for three or four persons and only five hours off, take quarter of a cake of compressed yeast and rub it into a tablespoon of sweet milk until perfectly smooth. Add this to a pint of flour, a teaspoon of salt and a tablespoon of butter, all of which you have first rubbed thoroughly together. Then add milk enough to soften and combine all the ingredients into a biscuit dough. Shape into biscuit, set in a warm place for three or four hours to rise, and when they are light and puffy, bake from half to threequarters of an hour.

Velvet Biscuit

Into a pint of warm milk put two wellbeaten eggs, half a cake of compressed yeast, a teaspoon of melted butter, and flour enough to make a soft dough. Set to rise. When light, work down, adding flour and salt. When light again, make into small biscuit, and set them close together in pans. When light, bake twenty minutes in a hot oven. If the rising is kept warm, it will take about six hours to make the biscuit.

Corn Bread

Mix into one pint and a half of cornmeal one teaspoon of salt, one teaspoon of sugar, and two eggs not beaten. Beat the batter hard to lighten the eggs. Add not quite two pints of buttermilk, one small teaspoon of butter, one small teaspoon of lard, melted; and, last, one even teaspoon of soda. Stir all together. Have ready an oblong granite pan, into which put one tablespoon of butter and one tablespoon of lard. Set this on the stove to heat.

Melt the butter and lard in it. When the pan is hot and the grease melted, pour in the mixture and lightly whip the grease through with a fork. Bake in a moderate oven threequarters of an hour. If the oven is too hot the bread will crack on top. After the bread is browned and done, set a piepan upside down under it in the oven. Over it in the upper oven put a pan of hot water. Cold water would cool the oven at once. Leave the bread in the oven about ten minutes longer. The overbake to corn bread is what gives the sweet corn flavor. This will not be found if the bread is taken from the oven as soon as it is done.

Soft Corn Bread

Heat two cups of milk in a doubleboiler, and when hot stir in slowly twothirds of a cup of cornmeal. The heat of the milk will expand the meal and you will have a mush. Take from the stove and add half a teaspoon of salt and the yolks of three eggs. Stir together thoroughly and, lastly, add the whites of the eggs beaten to a stiff froth. Have ready a hot bakingpan well greased, tip in the mixture and bake twenty to twentyfive minutes. Serve at once, not in square cut pieces, for the pressure of the knife might make the bread fall, but in irregular pieces as it breaks in lifting. Eat with butter, and if you like it sweet add maple syrup.

Johnny Bread

Mix three cups of Indian meal with one cup of white flour. Also mix onethird of a cup of molasses, a teaspoon of salt, a pint of sour milk or buttermilk, and two wellbeaten eggs, and beat into the meal and the flour. Dissolve in a couple of tablespoons of the milk a teaspoon of soda, add to the batter, mix in thoroughly, spread on a bakingpan and bake in a hot oven. Eat with butter and syrup or molasses.