328. Hard Biscuits

Four pounds of flour, Three ounces of butter, Four eggs,

Salt to taste,

Milk enough to form a dough.

Take out a tea cupful of the flour and set it aside. To the remainder add the butter cut up small, the eggs well beaten, a little salt, and milk enough to form a dough. Knead the dough well, then roll it out, sprinkle over it a portion of the reserved flour, roll it out again and sprinkle on more flour till all the flour is used. Roll it out thin, cut out your cakes, and bake in a moderate oven.

329. Yorkshire Biscuits

Three pounds of flour, One gill of yeast,

A quarter of a pound of butter,

Three eggs,

Milk enough to form a dough.

Rub the butter and flour together. Beat the eggs and add them, then the yeast and milk to form a dough. Stand it away to rise, when light make it out in biscuits, butter your tins, place the biscuits on them, let them rise again and bake them.

334. Maryland Biscuits

One pound of flour, One ounce of butter,

As much 1uke-warm milk as will wet the flour. Salt just to taste.

Rub the butter and flour together thoroughly, add the salt, and lastly just enough milk to form a very stiff dough; knead the dough, then pound it with a rolling-pin. Break the dough in pieces, pound and knead it again, and so on for two or three hours. It will be very smooth and light when kneaded sufficiently.

Make it out in small biscuits and bake in a moderate oven.

351. Milk Biscuits

A quarter of a pound of butter, One quart of milk, One gill of yeast,

As much flour as will form the dough, A little salt.

Stir flour into the milk so as to form a very thick batter, and add the yeast, this is called a sponge. This should be done in the evening; in the morning cut up the butter, and set it near the fire where it will dissolve but not get hot; pour the melted butter into the sponge, then stir in enough flour to form a dough, knead it well and stand it away to rise. As soon as it is perfectly light, butter your tins, make out the dough in small cakes, and let them rise. When they are light bake them in a very quick oven, take them out, wash the tops over with water and send them to the table hot.