INSTRUCTIONS I'OR COOKIMi. 



cup of yeast (milk yeast is the best, see directions for making it) stir in 

 flour till it is stiff enough to mould up. A couple of eggs improve the 

 biscuit, l>u t arc not essential. Set the dough in a warm place; when 

 ;i, mould tin 1 dough with the hand into small cakes, lay them on flat 

 tins that ha\v b.vn buttered. Let them remain half an hour before they 

 are baked. 



BUTTERMILK BISCUIT. Dissolve a couple of teaspoonfuls of saWatus in 

 ai-up of sour milk mix it with a pint of buttermilk, and a couple of 

 teaspoonsful of salt. Stir in flour until stiff enough to mould up. Mould 

 it u ]> into small cakes and bake them immediately. 



HARD BISCUIT. Weigh out four pounds of flour, and rub three pounds 

 and a half of it with four ounces of butter, four beaten eggs, and a couple 

 of teaspoonfuls of salt. Moisten it with milk, pound it out thin with a 

 rolling-pin, sprinkle a little of the reserved flour over it lightly, roll it up 

 and pound it out again, sprinkle on more of the flour this operation con- 

 tinue to repeat till you get in all the reserved flour ; then roll it out thin, 

 cut it into cakes with a tumbler, lay them on flat buttered tins, cover 

 them with a damp cloth to prevent their drying. Bake them in a quick 

 oven, 



I '< * TATO BISCUIT. Boil mealy potatoes very soft, peel and mash them. 

 To four good -sized potatoes put a piece of butter of the size of a hen's egg, 

 and a teaspoonful of salt. When the butter has melted, put in half a pint 

 of cold milk. If the milk cools the potatoes, put in a quarter of a pint of 

 it, and tlour to make them of the right consistency to mould up. Set 

 tin-in in a warm place ; when risen, mould them up with the hand let 

 tin-in irmain ten or fifteen minutes before baking them. 



SPONGE BISCUIT. Stir into a pint of lukewarm milk half a teacup of 



I but- -poonful of salt, half a teacup of family, or a tabl i - 



spoonful of bivw.-i-x' \vast (the latter is the best); add flour till it is a 



W-hen liirht, drop this mixture by the large spo.mful 



On to flat buttered tins, 86VenJ inches apart. L-t them rmiain a few 

 minute l.i -I'.,!-.- bakinir. Uak' them in a (prick oven till they are a li,L, r ht 



brown. 



:s- Uul. MX ounces of butter with two pounds of flour- <li>- 



e a couple of t.^i^j.onnfuU f sal.-ratus in a wine-glass <>t milk, and 



in it on to tin- tl 1 a teaspoonful of salt, and milk rnou^h to 



ble you to roll it out. Beat it with a rolling-pin for half an lnur, 



^minding it out thin cut it into cakes with a'tumhler bake tln-m ;r 



fifteen minutes, then take them from the ovea \Vh.-nthc n-<t of you 



