Dr. M'Millan's formulas and domestic guide

One quart of flour, i table-spoonful of butter, and I of lard, a tea-spoonful of salt, i tea-spoonful of cream of tartar, i tea-spoonful of soda. Sift the cream of tartar with the flour dry. Rub the butter and lard very thoroughly in ; dissolve the soda in a pint of milk, and mix all thoroughly. Roll out, adding as little flour as possible. Cut with a biscuit cutter and bake 20 minutes in a quick oven. YEAST BISCUITS. Two quarts of flour, i t'^ble-spoonful of butter, 3 table-spoonfuls of sugar, one-half cup of yeast and a little salt. Mix thoroughly with a pint of scalded milk when it is nearly cold. This will seem hard, but when raised will mould easily. Mix at night and mould in the morning. Cut out and let them stand until raised again. Then bake. BAKING POWDER BISCUIT. One important point is having a hot oven, and another is to have the flour sifted, and roll the dough as soft as you can handle. Then more baking powder is needed. For each tea-cup of flour take a tea-spoonful of powder. One tablespoonful of butter is sufficient for i quart of flour. After rubbing the butter and powder into the amount of flour needed, turn in cold water (milk will do), stirring all the time till the right consistency is reached. Salt, and then roll lightly, and bake at once. I warrant these will prove flaky, feathery, delicious and more nutritious than biscuit raised with yeast. QUICK BISCUITS. Mix I quart of sweet milk with half a cup of melted butter. Stir in a pinch of salt, 2 teaspoonfuls of baking powder, and flour enough for a stiff batter. Have the oven at a brisk heat, and drop the batter, a spoonful in a place, in buttered pans. They will bake in 1 5 minutes. GRAHAM BISCUITS. Take i quart of water or milk, butter the size of an egg, 3 table-spoonfuls of sugar, 2 table-spoonfuls of bakers' yeast, and a pinch of salt. Take enough white flour to use up the water, making it the consistency of batter cakes. Add the rest of the ingredients and as much Graham flour as can be stirred in with a spoon. Set it away till morning. In the morning grease pans and flour hands. Take a lump of dough the size of an egg, roll lightly between the palms, let them rise 20 minutes, and bake in a tolerably hot oven. RUSKS. Take enough of light dough and work in a teacupful of sugar and nearly as much shortening. Mould out some as for light biscuits, or take a teacupful of yeast, half a cup of lard or butter, a little soda, knead together, and when it rises mould out, and raise again before baking. SPANISH BUNS. One pint flour, i pint sugar, i cup sweet milk, i cup butter, 4 eggs, beat separate ; i table-spoonful of cinnamon, i tea-spoonful cloves, i tea-spoonful soda, 2 tea-spoonfuls cream tartar or 3 spoonfuls baking powder. Bake in tins an inch thick, and when taken from the oven sprinkle with white sugar while hot. ROLLS.