Baking-Powder Biscuit

1 quart flour.

1 teaspoonful salt.

3 teaspoonfuls baking powder.

2 tablespoonfuls shortening.

2 cupfuls milk.

Measure very accurately. Have the mixing-bowl and ingredients as cold as possible. Sift all the dry things together before putting in the shortening (butter and lard mixed are best). Take a knife in each hand and chop till the shortening has almost disappeared in the flour, which looks like coarse sand. (This process seems troublesome, but you will soon learn to do it quickly, and the superior lightness and flakiness of the biscuit will be an ample reward.) Lastly stir in the milk. With some brands of flour more or less milk may be needed than is given in the receipt. You ought to make the dough as soft as possible to handle.

Turn out on a bread-board and roll out as quickly and lightly as possible, barely touching with your hands. Just as soon as the dough will hold together, cut into rounds one inch thick; put into a warm buttered pan and bake at once in a hot oven, not more than ten or fifteen minutes. Eat while hot; but they are also very good cold.

N. B. If you have pastry flour, use that in preference to any other for these biscuit. One teaspoonful of soda and two of cream of tartar may be substituted for baking-powder.

Makes a dripping-pan two thirds full.

Currant Biscuit

1 quart flour.

4 teaspoonfuls baking-powder. 1 teaspoonful salt.

2 tablespoonfuls sugar.

A little nutmeg.

Butter size of a large egg.

1/2 cupful Zante currants.

Milk to make a soft dough (about one pint.)

Mix like "Baking-Powder Biscuit," reserving a little of the flour in which to rub the currants. These should be put in just before the milk.

Cut out with an oval cutter if you have one, and bake in a quick oven about twenty minutes.

Maryland Biscuit

2 quarts flour. 4 teaspoonfuls salt. 4 flat tablespoonfuls lard.

Water only just enough to make a very stiff dough.

Chop the shortening into the salted flour; stir in the water gradually so as not to get in too much. Knead the dough hard for half an hour; until it is pliable. Then beat it with the rolling-pin till the dough cracks loudly, when a piece is suddenly pulled off. It will take about one hour. Then form with the hand into round balls and pat them down till about half an inch thick. Prick the tops with a fork, and bake at once in a very hot oven for twenty minutes. On no account shorten the process of kneading and pounding, as the success of the biscuit depends upon this.

Wafers Or Unleavened Biscuit

Dry in a warm place two quarts of flour for one hour before you use it. Add then about one and a half teaspoonfuls salt, and water enough to form a stiff dough. Roll it out very thin, hardly thicker than letter-paper. Cut into large rounds with a saucer; lay them a little apart in a cookey-pan, prick with a fork, and bake five minutes in a very hot oven.

Much relished by invalids, and nice to serve with oysters.

Crackers

2 pounds light bread-dough. 6 ounces butter (softened).

1/2 pound flour.

Work the butter and flour into the dough till perfectly smooth. Roll out on a bread-board ; pound for a long time with a rolling-pin, rolling it out several times. Roll out finally rather thin (about as thick as for cookies), and cut into crackers with a biscuit-cutter or something smaller. Prick the top of the crackers and set them to rise in a shallow baking-pan till light.

Bake in a very hot oven.

When done break them apart, and put them in the top oven or heater to dry.