Tea Biscuits

Into three pounds of flour, rub a quarter of a pound of butter, one teaspoonful of cream of tartar, and a little salt, dissolve one spoonful of bicarbonate of soda in a little milk. Stir this into the flour and butter, add the soda, then a little milk so as to form a rather soft dough. Roll it out in sheets about half an inch thick, cut into cakes and bake in a quick oven.

Soda Biscuits

To two quarts of flour take four teaspoonfuls of cream of tartar, two tea-spoonfuls of soda, one pint of sweet milk, and half a teacupful of lard or butter.

Naples Biscuits

Eleven ounces of flour, eleven eggs beaten light, and three quarters of a pound of sugar. Mix all well together, and bake in small tins.

Traveller's Biscuit

Two pounds flour, three quarters of a pound of sugar, a quarter of a pound of butter, one teaspoonful of dissolved salge-ratus, milk sufficient to form a dough. Cut up the butter in the flour and 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.

Wine Biscuits

Mix together one pound of flour, a quarter of a pound of butter, a quarter of a pound of sugar, one egg, beaten light, and a quarter of a pound of dried currants; then add half a pint of milk, in which has been dissolved a quarter of a teaspoonful of soda. Roll out the dough quite thin, cut it into small cakes, and bake them on tins in a tolerably cool oven.

Cinnamon Biscuits

Half a pound of dry flour, one pound of loaf sugar, finely sifted, one pound of butter, and an ounce of cinnamon, powdered. Mix the whole with a wineglassful of brandy or rum, roll out to a thin paste, and bake in a quick oven.

Lunch Biscuits

One pound and a half of flour, half a pound of butter, three quarters of a pound of sugar, a teaspoonful of soda, dissolved. Beat the butter and sugar together till thoroughly mixed, then add the flour, and as much milk as will form a dough. Roll into sheets, cut them in cakes, and bake quickly.

Maryland Biscuits

One pound of flour, one ounce of butter, as much luke-warm milk as will wet the flour. Salt just to taste. Rub the butter and flour together thoroughly, add the salt, and lastly just enough milk to form a very stiff dough; knead the dough, then pound it with a rolling-pin. Break the dough in pieces, pound and knead it again, and so on for two or three hours. It will be very smooth and light when kneaded sumciently. Make it out in small biscuits and bake in a moderate oven.

Milk Biscuits

A quarter of a pound of butter, one quart of milk, one gill of yeast, as much flour as will form the dough, a little salt. Stir flour into the milk so as to form a very thick batter, and add the yeast, this is called a sponge. This should be done in the evening; in the morning cut up the butter, and set it near the fire where it will dissolve, but not get hot; pour the melted butter into the sponge, then stir in enough flour to form a dough, knead it well and stand it away to rise. As soon as it is perfectly light, butter your tins, make out the dough in small cakes, and let them rise. When they are light, bake them in a vary quick oven, take them out, wash the tops over with water, and send them to the table hot.