Three-quarters of a pound of sugar, Half a pound of butter, One pint of milk,

One tea spoonful of carbonate of soda, Flour sufficient to make a dough.

Melt the sugar, butter, and soda in the milk.

When the milk is lukewarm stir in the flour till it forms a dough. Knead it well for a very long time, then roll it out in sheets, and with a sharp knife cut it in squares, butter your tins, and bake them in a hot oven.

412. Traveler's Biscuit

Two pounds of flour, Three-quarters of a pound of sugar, A quarter of a pound of butter,

One tea spoonful of dissolved salaeratus, Milk sufficient to form a dough.

Cut up the butter in the flour, add the sugar, and put in the salaeratus and milk together, so as to form a dough.

Knead it till it becomes perfectly smooth and light. Roll it in sheets about the eighth of an inch thick, cut the cakes with a cutter or the top of a tumbler. Bake in a moderate oven.

413. Light Sugar Biscuits

One pound and a half of powdered white sugar,

Half a pint of milk made into a sponge,

Two ounces of butter,

As much flour as will form a dough,

One gill of yeast.

Make a sponge with the half pint of milk and as much flour stirred into it as will form a thick batter, add the yeast and a little salt. This should be done in the evening. The next morning cut the butter in small pieces, place it near the fire where it will dissolve, but not get hot, add this to the sponge, with as much flour as will form a dough. Stand it to rise, and when light, butter your tins, make out the dough in biscuits, but take care not to handle it more that you can help, put the cakes on tins, and when they are light bake them in a very hot oven. When they are done wash them over with a brush dipped in sugar dissolved in water and sift sugar over the top.