400 I^Ii. CHASE'S EECIPES. 



Light Biscuit, Sweet. — If a sweet biscuit is desired, prepare the dough 

 as for rusk, and follow the same directions. 



Eemarks. — 3Irs. Chase furnishes us with nice, light biscuit by following 

 the directions she has here given me. I have given them a place here because 

 they seem to belong to the rusk and shortcake family, rather than among the 

 breads. 



Biscuit with. Baking Powder, Qiiickly Made.— Flour, 31^ cups; 

 baking powder, 3 tea-spoonfuls; butter, or nice lard, 1 table-spoonful (rounding); 

 sweet milk. Directions— Stir the baking powder into the flour and sift; work 

 in the butter smoothly; then use milk enough to have a soft dough; mold into 

 biscuit by using flour, dusting freely; bake in a hot oven at once. 



Remarks. — Do not knead biscuit made with baking powder, nor make ther? 

 stiff, in this lies the secret of making nice light biscuit with baking powder, so 

 says "my good woman," and she knows from an experience of 40 years of 

 married life. In cold weather the butter will work in easier, if warmed. Water 

 may take the place of milk by doubling the amount of butter or lard, to make 

 then equally rich. 



Biscuit With Soda, Cream of Tartar, and Sweet Milk.— 

 Flour, 1 qt. (33^ cups);cream of tartar. 2tea-spoonfuls; soda and salt, of each, 

 1 tea-spoonful; butter, lard, or "drippings," 1 table-spoonful, and sweet milk to 

 wet it up properly. Directions— Roll the cream of tartar and soda finely aad 

 sift together with the flour; mix in the shortening, and wet up with the milk to 

 a proper consistence, mixing with the hand quickly, till it can be rolled out, 

 cut, and place in tins, and into a hot oven at once, if you wish them to be 

 "light "and "puffy, "which they will be if this is all properly and quickly 

 done. For as soon as the soda and cream of tartar are mixed into the flour and 

 wet they begin to produce the gas which gives the biscuit or cake its lighiness. 

 The oven may be tempered down a little, if thought best, after the baking is 

 fairly begun, to avoid burning. Mrs. Catharine Baldtcin. 



Remarks. — The author has seen nothing in the biscuit line so light, nice, 

 sweet, and good, for his eating— when cold. Most people, however, prefer 

 them hot. Half milk and half water does very well. When no milk is to be 

 had, a very little more shortening will fill the bill. 



Breakfast Biscuit. — To 3 cups of buttermilk add 1 of butter, 1 tea- 

 spoonful of cream of tartar, I4 a tea-spoonful of soda, sufficient salt, and flour 

 enough to make the dough just stiff enough to roll out into biscuit. These will 

 be wonderfully light and delicate. 



Biscuit or Bread, Quick. — Flour, 1 qt, (3 or Z% cups); salt, scant 

 tea-spoonful; baking powder, 2 tea-spoonfuls; sift together. Sweet milk makes 

 soft dough. Work quickly as soft as can be handled, and bake immediately. 



The next five recipes I take from the New York Tribune, headed " Some 

 oouthern Recipes," which will prove valuable to some people, no doubt, in the 

 North as well as in the South, and as they are all in the nature of biscuit or 

 cckes, except the last one — "Velvet Cream," — I will keep them together a;i 

 found in the Tribune. 



