Tremont Biscuit

Brought from Boston, by Mrs. O. B. Wilson.

One and a half pints of warm milk, one tablespoon lard, two tablespoons white sugar, a little salt, one yeast cake (Twin Bro.'s), or a cup of home made yeast or half a cake of compressed yeast as is most convenient; two quarts of sifted flour. To mix — make a hole in the flour and mix in all the ingredients to make a sponge; set in a warm place to rise; when quite light, work in all the flour and set the dough once more to rise; when well risen, work a little more, and roll out about one-third of an inch thick, and cut with a biscuit cutter. Moisten one edge with melted butter, then fold together in the middle like rolls. Place them in a bread-pan about one inch apart; set to rise for about half an hour in a warm place, and when light, bake in a quick oven, allowing from ten to fifteen minutes if the oven is just right. Make up about ten o'clock in the morning if wanted for tea; if wanted for breakfast, make up about nine o'clock in the evening, and work in all the flour at the first fixing, then add as soon as you are up in the morning, one-half teaspoon of soda; mould your biscuit and they will be ready for baking when the oven is hot. With compressed yeast, about six hours all together is required. These are very delicate and delicious when properly made.

Virginia Biscuits

Mrs. J. G. Hamilton.

Rub a teaspoon of lard into a quart of flour, put the flour into a sifter and sift a teaspoon of soda with the flour, one teaspoon of salt, and one pint of buttermilk to moisten the flour; after beating the mixture with a spoon until thoroughly mixed, turn it out on a biscuit board, work until smooth, cut it out with a cutter and bake with a steady heat.

Green Mountain Biscuits

Mrs. Lamkin, Evanston. Three cups milk, two cups sugar, one cup butter; make a stiff batter at night with two tablespoons yeast, one-half the sugar and one-half the butter melted; in the morning add the other half of sugar and butter, and make it not quite as stiff as yeast bread; two hours before tea make up the biscuits and set them to rise.

Grafton Biscuits

Boil two large, white potatoes, mash and pour boiling water on until of the consistency of gruel; add one table spoon of sugar and one teacup full of yeast when sufficiently cool; set away to rise ; when light heat one pint of milk until warm enough to melt two tablespoons of butter, add salt and flour enough to make a thick batter; set to rise , when light work twenty minutes ; set it to rise again, then roll out thin and spread melted butter ever cut out with a tumbler and lay one-half over the other prick in several places and set to rise; then bake twenty minutes.