rich milk. WLen thoroughly inoorporated, stir in as much flour as you will need to roll them ont✪ Bread Biscuit^ knead it into a loaf, and set it to rise in a warm place. When yery light, torn it on to the paste-board, roll it out, and cut into bisonit; put them in pans, let them rise about half an hour longer, and bake about fifteen minutes in a quick oyen. Maryland Biscuit, Vo. 1. One quart of flour, rub in it with your hands half a oup of butter, half a teaspoon of salt ; make a stiff dough with cold milk, knead it a little, then turn out on a paste-board, and beat it with a rolling-pin for twenty minutes or half an hour, knead ing into a ball and beating out continually ; roll out half an inch thick, out in small round cakes, prick them with a fork, and bake about fifteen minutes in pans well greased. Maryland Biscuit, Vo. 2. Two pints of flour, two tablespoons of lard rubbed through it, a little salt and one egg ) rub all well together, mix with cold milk into a stiff dough✪ Maryland Biscuit, Vo. 2, and beat two hours with a rolling-pin ; mould into little balls rather larger than a walnut, flatten them, pncc with a fork, and bake ten or fifteen minutes in buttered pans. Maryland Biscuit, Vo. 3. Rub half a pound of lard into three pounds of flour, put in a spoonful of salt, a teacup of cream, and water sufficient to make a stiff dough✪ Maryland Biscuit, Vo. 3 ; divide it into two parts, and work each well until it will break off short and is smooth ] cut it in small pieces and mould it into little round balls ) give them a slight roll with a rolling-pin to flatten them a little, stick them with a fork, and lay them, not to touch each other, in greased pans, and bake in a quick oven. * Very fine Biscuit Two pounds of siflied flour, a quarter of a pound of butter, a ^eee of lard the sise of a walnut, three eggs, a teaspoon of salt. IftO COOKERY ^BOM JSXPJEBIBNCE. three boiled potatoes mashed fine, two-thirds of a pint of milk and four tablespoons of yeast✪ Very Fine Biscuit ; keep out half a dredge-box of flonr and make a sponge with the milk, flour, yeast and salt. Put the floor in a large bowl, make a hole in the middle of it, in whioh pat the milk, yeast and salt, stirring it into a sponge al ten o'olock in the morning, if the biscuit are for tea. Beat yerj light the eggs, potato, butter and lard; mix them with the i|>onge at twelve o'clock, make all up into a loaf and set in a warm place until four o'clock ; then roll out, using the flour leffc out and no more ; let them rise again, and bake in a quick oven ten or fifteen minutes. ''Fayal Biscuit/' Three cups of flour, one cup of milk, a piece of bmtler ilie lue of an egg, three eggs beaten light, a teaspoonfml af sugar, two teaspoonsful of cream of tartar dxy in the flour, e«e cf seda dissolved in a teaspoon of hot water and added juil btflve baking. Mix the eggs, milk, sugar and salt together, iAr ki Ike flour, ^'hen the butter warmed^ then the soda, and bake imme- diately, either in muffin-rings or roll-pan. r * Soda Biscuit. Three pints of flour, a tablespoon of butter and one of lard, a teaspoon of salt, three teaspoons even full of cream of tartar, one of soda✪ Soda Biscuit; sift the cream of tartar with the flour dry, rub the butter and lard very thoroughly through it ; dissolve the soda in a pint of milk, and mix all together. Boll out, adding as little flour as possible; cut with a biscuit-cutlier and bake twenty minutes in a quick oven. * Tea Biscuit Take as much dough from the above recipe for bread, when moulding for the pans, as '\rould make one loaf, work into it a quarter of a pound of butter✪ Tea Biscuit, divide into biscuits, roll them round, flatten a little and place them in buttered pans ; let them rise until very li^ht, and bake. If you wish them Lot, set the BBEAL, CAKES, Sc 161 tump of doagh in tlie cellar, or in a very oool place, untQ about four o'clock in the afternoon; then add the butter, work it thoroughly into the dough, mould out and set to rise.

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rich milk. WLen thoroughly inoorporated, stir in as much flour as you will need to roll them ont^ knead it into a loaf, and set it to rise in a warm place. When yery light, torn it on to the paste-board, roll it out, and cut into bisonit; put them in pans, let them rise about half an hour longer, and bake about fifteen minutes in a quick oyen. Maryland Biscuit, Vo. 1. One quart of flour, rub in it with your hands half a oup of butter, half a teaspoon of salt ; make a stiff dough with cold milk, knead it a little, then turn out on a paste-board, and beat it with a rolling-pin for twenty minutes or half an hour, knead ing into a ball and beating out continually ; roll out half an inch thick, out in small round cakes, prick them with a fork, and bake about fifteen minutes in pans well greased. Maryland Biscuit, Vo. 2. Two pints of flour, two tablespoons of lard rubbed through it, a little salt and one egg ) rub all well together, mix with cold milk into a stiff dough, and beat two hours with a rolling-pin ; mould into little balls rather larger than a walnut, flatten them, pncc with a fork, and bake ten or fifteen minutes in buttered pans. Maryland Biscuit, Vo. 3. Rub half a pound of lard into three pounds of flour, put in a spoonful of salt, a teacup of cream, and water sufficient to make a stiff dough ; divide it into two parts, and work each well until it will break off short and is smooth ] cut it in small pieces and mould it into little round balls ) give them a slight roll with a rolling-pin to flatten them a little, stick them with a fork, and lay them, not to touch each other, in greased pans, and bake in a quick oven. * Very fine Biscuit Two pounds of siflied flour, a quarter of a pound of butter, a ^eee of lard the sise of a walnut, three eggs, a teaspoon of salt. IftO COOKERY ^BOM JSXPJEBIBNCE. three boiled potatoes mashed fine, two-thirds of a pint of milk and four tablespoons of yeast ; keep out half a dredge-box of flonr and make a sponge with the milk, flour, yeast and salt. Put the floor in a large bowl, make a hole in the middle of it, in whioh pat the milk, yeast and salt, stirring it into a sponge al ten o'olock in the morning, if the biscuit are for tea. Beat yerj light the eggs, potato, butter and lard; mix them with the i|>onge at twelve o'clock, make all up into a loaf and set in a warm place until four o'clock ; then roll out, using the flour leffc out and no more ; let them rise again, and bake in a quick oven ten or fifteen minutes. ''Fayal Biscuit/' Three cups of flour, one cup of milk, a piece of bmtler ilie lue of an egg, three eggs beaten light, a teaspoonfml af sugar, two teaspoonsful of cream of tartar dxy in the flour, e«e cf seda dissolved in a teaspoon of hot water and added juil btflve baking. Mix the eggs, milk, sugar and salt together, iAr ki Ike flour, ^'hen the butter warmed^ then the soda, and bake imme- diately, either in muffin-rings or roll-pan. r * Soda Biscuit. Three pints of flour, a tablespoon of butter and one of lard, a teaspoon of salt, three teaspoons even full of cream of tartar, one of soda; sift the cream of tartar with the flour dry, rub the butter and lard very thoroughly through it ; dissolve the soda in a pint of milk, and mix all together. Boll out, adding as little flour as possible; cut with a biscuit-cutlier and bake twenty minutes in a quick oven. * Tea Biscuit Take as much dough from the above recipe for bread, when moulding for the pans, as '\rould make one loaf, work into it a quarter of a pound of butter, divide into biscuits, roll them round, flatten a little and place them in buttered pans ; let them rise until very li^ht, and bake. If you wish them Lot, set the BBEAL, CAKES, Sc 161 tump of doagh in tlie cellar, or in a very oool place, untQ about four o'clock in the afternoon; then add the butter, work it thoroughly into the dough, mould out and set to rise.

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