Tea Biscuit No. 1

1 pint of milk

2 ounces of butter or lard

1/2, cup of yeast or half a compressed cake 1 teaspoonful of salt 1 teaspoonful of sugar About two quarts of good flour

Scald the milk, and stand away until lukewarm; then add the salt, sugar, and butter or lard, stir until the butter is dissolved, then add the flour, and beat vigorously for five minutes; add the yeast; mix well, cover with a towel, and stand in a warm place for four hours, or until very light; then knead, adding sufficient flour to prevent sticking. It must not be as stiff as bread. Knead continuously for ten minutes, put back in the pan, cover again and stand in a warm place for two hours, or until double its bulk. Now turn it out on the bread board, pinch off a small piece, of the dough, about the size of a walnut, knead it lightly with the fingers into a little ball, place in a greased pan, and so continue until you have them all made. Place them far enough apart (two inches) to have a brown crust all around. When you have them all moulded, cover again, and let stand a half-hour, then bake in a quick oven for fifteen minutes.

Tea Biscuit No. 2

1 pint of milk

1 teaspoonful of salt

2 ounces of butter or lard

2 eggs

1 teaspoonful of sugar

3 or more pints of flour

1/2 cup of yeast or quarter of a compressed cake

Scald the milk, add to it the butter or lard, and stand one side to cool. When cool, add the salt, sugar and yeast; mix, and add one-half the flour; beat continuously for five minutes, cover and stand in a warm place (72o Fahr.) for four hours. When light, add the eggs well beaten, and sufficient flour to make a soft dough. Knead lightly and continuously for fifteen minutes or until elastic; cover again and stand in a warm place until double its bulk, or very light, then roll out in a sheet about a half-inch thick, cut into biscuits with a cutter, place in greased baking-pans, cover, let stand a half-hour and bake in a quick oven (4000 Fahr.) for fifteen minutes.

Potato Biscuit No. 1

1 pint of milk 6 medium-sized potatoes 1 teaspoonful of salt 1 teaspoonful of sugar

1/4 pound of butter or lard 1 cup of yeast or half a compressed cake Sufficient flour

Scald the milk. Pare and boil the potatoes, then mash fine; add to them the hot milk, butter or lard, salt and sugar; beat until smooth; add a half-cup of flour, stir and let stand until lukewarm; then add the yeast and sufficient flour to make a thick batter, beat continuously for five minutes; cover and stand in a warm place (720 Fahr.) for three hours, or until very light. Then add flour to make a soft dough, knead quickly and lightly for fifteen minutes, then roll out in a sheet a half-inch thick, cut into biscuits, place in greased baking pans and cover, stand in a warm place until very light, then bake in a quick oven for twenty minutes. These, if carefully made, are delicious.

Potato Biscuit No. 2

1 large potato 1/4 yeast cake or a half-cup of yeast

1 tablespoonful of salt

1 pint of milk

2 ounces of butter

Flour enough to make a dough

Pare the potato, and put it on to boil in boiling water. Put a half-cup of flour into a bowl, and scald it with a half-pint of the water in which the potato was boiled; stir and beat rapidly; now add the potato, mashed, and the salt; beat all thoroughly and let stand until lukewarm, then add the yeast, or yeast cake dissolved in a half-cup of lukewarm water, beat well, cover and stand in a warm place about (72o Fahr.) until light. This will take about four hours. When this is light, scald the milk, add to it the butter; and, when lukewarm, sufficient flour to make a batter which will drop from the spoon. Now add the light mixture to this, mix well, cover and put back in the warm place to rise (about two hours). When light, add sufficient flour to make a dough, and knead as you would bread for about fifteen minutes. Make into little biscuits, place them in a greased pan so that they will not touch each other, cover and stand in a warm place for one hour. Bake in a quick oven twenty minutes. If you want these for tea, begin them about ten o'clock in the morning.

Bread Biscuits

Take one pound of bread dough when it is being moulded for the pans; add to it two ounces of butter, chop with a knife until the butter is thoroughly mixed with the dough. Sprinkle some flour on the baking-board and knead the dough for five minutes; then form into small biscuits, place in a greased pan, cover and stand in a warm place for two hours, and bake in a quick oven twenty minutes.