Cream Biscuit

These are to be made in the same manner as the buttermilk biscuit, except that no butter is required: the cream will make them sufficiently short.

Potato Biscuit

Boil four good potatoes (pared) in a quart of water. When very soft, mash them in the water, and stir in a little salt, a large spoonful of butter, and flour to make a stiff batter. Add a small cup of potato yeast. Let it rise over night: in the morning knead in flour till it is smooth, and make it into biscuit. If you wish them for breakfast, set them where they will be a little warm. They will rise very soon. If to be kept for tea, set them in the refrigerator (or, if it is winter, in a cold place), and, before tea-time, set them for an hour in a warm place. An oval biscuit-cutter makes a pretty variety. To make the crust tender, wrap a damp cloth around it when first baked, with a dry cloth outside.

Cream-Of-Tartar Biscuit

Rub a piece of butter the size of an egg into a quart of flour till there are no little lumps. Then add a teaspoonful of salt, and scatter in two heaping teaspoonfuls of cream-of-tartar. Have ready a pint of cold water in which a heaping teaspoonful of saleratus or soda has been dissolved: pour it into the flour, stirring it quickly with a knife. Do this several minutes, that the ingredients may become well mixed; then add flour enough to enable you to mould it smooth. Roll it out the same thickness as tea biscuit. If these are made right, they are as light as foam. They may be made of unbolted flour, if preferred. Make half the measure for a small family.

Strawberry Short Cake

Make cream-of-tartar biscuit dough a little shorter than usual; roll it rather thin, and lay it in the pans in sheets. Bake rather quick. Take fresh strawberries or raspberries, and stir sugar into them. Open the cake lengthwise while hot, and butter both parts; then put on a layer of the fruit, and replace the upper half of the short cake. To be set on the table uncut, and eaten hot.

Use butter-milk or rich sour milk for this cake, if convenient; but, in that case, omit the cream-of-tartar.