This section is from the book "The Old And New Cook Book", by Martha Pritchard Stanford. Also available from Amazon: The old and new cook book.
1 1/2 qts. flour.
2 teaspoons cream of tartar sifted in flour. 1 tablespoon lard.
1 teaspoon soda mixed with flour.
1 cup sweet milk.
Mix all the above with a fork, handling as little as possible. Do not roll and cut until ready to bake. Bake in a quick oven.
2 qts. flour.
1 taespoon salt.
1 1/4 ozs. butter and lard each, mixed.
1 pinch soda. 3/4 cup milk. 8/4 cup water.
Make the above into a stiff dough and beat with mallet or work in biscuit machine until it blisters. Bake slowly.
1 qt. flour.
2 tablespoons butter. 1 pinch soda.
1 teaspoon salt. 1 cup sweet milk.
Mix all the above and beat with a wooden hammer or work in biscuit machine until the dough blisters. Bake in a slow oven.
4 large boiled potatoes.
1 tablespoon lard.
1/2 yeast cake dissolved in 1/2 cup water.
Enough flour, to make a stiff dough.
1 cup boiled milk. 1 teaspoon salt.
Mash potatoes and scald with milk and set aside to get cold, then add yeast, lard and salt. Let this rise all night; in the morning work in flour, set in warm place to rise again. Bake, butter tops while baking.
2 qts. flour.
2 tablespoons butter.
1/2 teaspoon soda sifted in flour.
1 teaspoon salt
Milk to make a stiff dough.
Mix, roll, make into biscuits and bake,
1 pt. sour milk.
2 qts. flour.
2 teaspoon salt.
1 teaspoon soda sifted in flour.
1 teaspoon cream of tartar.
2 heaping teaspoons lard.
Make into a soft dough and bake quickly.
 
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