Tea Biscuit, If o. 2. BoL a quart of milk, and pour it over half a pound of butter and lard, equal quantities of each ; add two tablespoonsful of sugar, and one grated potato ; when nearly cool, stir in flour to mAke a thick sponge, add the salt with the flour; then stir in the whites only of two eggs and half a cup of yeast✪ Tea Biscuit, Vo. 2. When very light, roll out, using as little flour as possible ; cut in biscuit, put in buttered pans, set in a warm place until very light, which will be in half an hour, and bake in a quick oven ten or fifteen minutes * Potato Biscuit. Peel, wash and boil eight large potatoes, dry them off, and mash them, with a piece of butter the size of a large egg ; add a teaspoonful of salt and milk enough to make a batter of them ; stir in flour to make a stiff dough, with half a teacup of good yeast✪ Potato Biscuit When light, roll out and cut in biscuit; let them rise until rery light. Bake in a quick OTcn ten or fifteen minutes. * Dried Bread. As pieces of bread✪ Dried Bread will accumulate sometimes, it is well to know a use they may be put to. Spread the slices and pieces on a tin dish and set them in a moderate oven until perfectly dry and slightly brown ; when nearly oold, roll them quite fine and keep them in a tin or wooden box. They are nice for frying oysters, or for sprinkling oyer a ham that is to be baked, ot for any purpose you would use bread crumbs. * Breakfast Bolls One pint of milk, three^iuarters of a cup of butter, or butter and lard mixed, half a teacup of yeast, a little salt; make a thick of these oyer night, using all the flour you will need✪ Breakfast Rolls| 152 COOKEBT FROM EXPEBIENOE. ezoepting wliat yon use in rolUng them ont. In the moniing floor a paAte-board, turn them on it and roll ont half an inoh thick, ont them ont with a biscnit-ontter, lay one or anoCh« (two deep), put them in the pans, which mnst be well greased^ iet them in a warm place, let them get yeiy light^ and bake fifteen minntes in a hot oven. * Hot Solli. One pi|it of milk scalded, stir in it a tablespoonftd of bntter; when cool, the white of one egg beaten light, a little salt, three tablespoonsful of yeast and flour enough to make a soft dough ; mix with a spoon, set oyer night, and next morning drop in but- tered roll-pans and bake about fifteen minutes. They should not be much thicker when mixed up at night than muffin batter, and no more added in the morning. This quantity makes twelve rolls. They are exceedingly nice. * Split Soils. Boil a pint of milk and let it cool, rub into a quart of flour a tablespoonftd of butter and one of lard, add half a teaspoonfid of salt ; make a hole in the middle of the flour and stir in the milk, half a teacup of yeast and two teaspoonsftil of white sugar ; let this stand until morning, then mix all togo^L :r and set in a warm place to rise. When light, knead into a very soft dough, and let it rise again until noon, then roll out, cut into round cakes, spread very thinly a little butter over each one, fold o?er| making a half circle of each one, and put them in pans to rise again. When very light, bake. If you wish them for breakfiuit, set them at noon the day before, and knead them up at ten o'clock at night, and in the morning roll out and put in the pans. * Very Fine BoUs. One pint of new milk poured hot over two large potatoes boiled and mashed, two ounces of butter and two of lard stirred into the potato and m^lk, a teaspoonftil of sugar, one of salt» two pounds of sifted flour and half a teacup of yeast ; knead all to* BREAD, CAKES, Ste. 158 geOieT fioT twenty minutes after breakfast if for tea; when yery ligkt, roll them out an inch in thickness, put in pans, rise again ant^ very light, and bake in a hot oven. « *' Parker-House BoUs."

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Tea Biscuit, If o. 2. BoL a quart of milk, and pour it over half a pound of butter and lard, equal quantities of each ; add two tablespoonsful of sugar, and one grated potato ; when nearly cool, stir in flour to mAke a thick sponge, add the salt with the flour; then stir in the whites only of two eggs and half a cup of yeast. When very light, roll out, using as little flour as possible ; cut in biscuit, put in buttered pans, set in a warm place until very light, which will be in half an hour, and bake in a quick oven ten or fifteen minutes * Potato Biscuit. Peel, wash and boil eight large potatoes, dry them off, and mash them, with a piece of butter the size of a large egg ; add a teaspoonful of salt and milk enough to make a batter of them ; stir in flour to make a stiff dough, with half a teacup of good yeast When light, roll out and cut in biscuit; let them rise until rery light. Bake in a quick OTcn ten or fifteen minutes. * Dried Bread. As pieces of bread will accumulate sometimes, it is well to know a use they may be put to. Spread the slices and pieces on a tin dish and set them in a moderate oven until perfectly dry and slightly brown ; when nearly oold, roll them quite fine and keep them in a tin or wooden box. They are nice for frying oysters, or for sprinkling oyer a ham that is to be baked, ot for any purpose you would use bread crumbs. * Breakfast Bolls One pint of milk, three^iuarters of a cup of butter, or butter and lard mixed, half a teacup of yeast, a little salt; make a thick of these oyer night, using all the flour you will need| 152 COOKEBT FROM EXPEBIENOE. ezoepting wliat yon use in rolUng them ont. In the moniing floor a paAte-board, turn them on it and roll ont half an inoh thick, ont them ont with a biscnit-ontter, lay one or anoCh« (two deep), put them in the pans, which mnst be well greased^ iet them in a warm place, let them get yeiy light^ and bake fifteen minntes in a hot oven. * Hot Solli. One pi|it of milk scalded, stir in it a tablespoonftd of bntter; when cool, the white of one egg beaten light, a little salt, three tablespoonsful of yeast and flour enough to make a soft dough ; mix with a spoon, set oyer night, and next morning drop in but- tered roll-pans and bake about fifteen minutes. They should not be much thicker when mixed up at night than muffin batter, and no more added in the morning. This quantity makes twelve rolls. They are exceedingly nice. * Split Soils. Boil a pint of milk and let it cool, rub into a quart of flour a tablespoonftd of butter and one of lard, add half a teaspoonfid of salt ; make a hole in the middle of the flour and stir in the milk, half a teacup of yeast and two teaspoonsftil of white sugar ; let this stand until morning, then mix all togo^L :r and set in a warm place to rise. When light, knead into a very soft dough, and let it rise again until noon, then roll out, cut into round cakes, spread very thinly a little butter over each one, fold o?er| making a half circle of each one, and put them in pans to rise again. When very light, bake. If you wish them for breakfiuit, set them at noon the day before, and knead them up at ten o'clock at night, and in the morning roll out and put in the pans. * Very Fine BoUs. One pint of new milk poured hot over two large potatoes boiled and mashed, two ounces of butter and two of lard stirred into the potato and m^lk, a teaspoonftil of sugar, one of salt» two pounds of sifted flour and half a teacup of yeast ; knead all to* BREAD, CAKES, Ste. 158 geOieT fioT twenty minutes after breakfast if for tea; when yery ligkt, roll them out an inch in thickness, put in pans, rise again ant^ very light, and bake in a hot oven. « *' Parker-House BoUs."

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