To a quart of sharp buttermilk put half a teaspoonful of baking-soda; taste; if not sweet add a little more; stir into it a teaspoonful of salt, one of sugar, and enough flour to make a thick batter that will drop in lumps from a spoon; mix it all up very quickly, then drop on a buttered baking-pan in little mounds.

These require a very hot oven, and will bake in seven minutes. If your buttermilk is not rich, rub a little butter into the flour till it is like sand; these should only take about twelve minutes from the time you begin them till they are out of the oven; they are delicious.