Take a pint bowl full of light dough; break into it a fresh egg, and add a piece of butter the size of ah egg. Knead in these until perfectly incorporated with the dough. It will require about ten minutes. Boll it out about an inch thick; cut it into biscuit. Lay them upon a tin sheet, or upon a roll pan, and let them rise in a moderately warm place. They will become very light, and should be baked in a quick stove, baker, or oven. They will bake in twelve or fifteen minutes, and are injured by being baked very slowly. Very nice eaten fresh, but not hot. This measure will make about two dozen. They are not so good the next day as biscuit made without an egg-Butter-Milk or Sour-Milk Biscuit.

Take a pint of buttermilk or sour milk, and a quart of flour. Rub into the flour a piece of butter half the size of an egg. Add a little salt, and stir the milk into the flour. Dissolve a teaspoonful of saleratus in a very little hot water, and stir into it with a knife, till well mixed.

Add flour enough barely to mould it smooth; roll it out upon the board, and cut out and bake exactly like the tea biscuit. The advantage of putting in the saleratus after the dough is partly mixed is, that the foaming process occasioned by combining the sour milk and alkali raises the whole mass; whereas, if it is stirred first into the milk, much of the effervescence is lost before it is added to the flour. Bake in a quick oven.