The new Annie Dennis cook book

Take three quarters of a cupful of buttermilk, the same of sweet milk, half a cupful of sugar, one-third cupful of syrup, three-quarters of a cupful of corn meal and one and a half cupfuls of unsifted flour. Use a teaspoonful of soda and salt to taste, with butter the size of a walnut. Mix into a batter about the consistency of cake batter and boil for three hours. BISCUIT Plain Biscuit One quart of flour, one teaspoonful of salt, one large tablespoonful of lard. Make a stiff dough with cold water; then beat until soft and smooth. Bake in a moderate oven. Beaten Biscuit One pound of flour, one-quarter of a pound of lard, one teaspoonful of salt, dissolved in a teacupful of cold water. Make a very stiff dough, beat well (ten minutes), adding flour if it becomes soft too quickly. Roll nearly half an inch thick, cut, stick with a fork, place in a pan and bake for half an hour. The oven must not be too hot. Beaten Biscuits (Sweet Milk) One pound of flour, one-quarter of a pound of lard, teaspoonful of salt dissolved in a teacupful of cold sweet milk. Make a very stiff dough, beat well (ten minutes), adding flour if it becomes soft too quickly. Roll nearly half an inch thick, cut, stick with a fork and bake for half an hour. The oven must not be too hot. Very Light Buttermilk Biscuits One quart of flour, one kitchenspoonful of lard; one teaspoonful of salt, dissolved in the buttermilk; one teaspoon level full of soda, and one and a half teaspoonful of good baking powder, sifted in the flour. Stir in enough buttermilk to make a dough soft as can be handled. Roll, cut and stick quickly, and bake in a hot oven. Cut the biscuit small. Buttermilk Biscuit One quart of flour, one teaspoonful of salt, kitchenspoonful of lard (heaping) ; good level teaspoonful of soda sifted in the flour — enough buttermilk to make the dough as soft as can be handled. Work as little as possible ; roll, cut, stick and bake in a quick oven. Soda and Cream of Tartar Biscuit, No. 1 One quart of flour, one teaspoonful of salt, one level teaspoonful soda, one heaping teaspoonful of cream of tartar, one kitchenspoonful of lard and two teacupfuls of fresh, cold sweet milk. Put together as usual ; handling as little as possible. The dough should be very soft ; if too stiff, add more milk. Roll out quickly, cut, and bake in quick oven. Soda and Cream of Tartar Biscuit, No. 2 One quart of flour, one level teaspoonful soda, and two of cream of tartar sifted with the flour ; one tablespoonful of salt, dissolved in one teacupful of cold water ; make a soft dough. Handle as little as possible. Roll, stick and cut. Bake in a hot oven. Baking Powder Biscuit, No. 1 Take a quart of flour, a teaspoonful of salt, two heaping teaspoonfuls of baking powder, a large tablespoonful of lard or butter, a pint of ice-cold sweet milk. Sift together the flour, salt and baking powder ; mix in thoroughly the lard; add the milk. Flour the board; turn out the dough, and roll half an inch thick, handling as little as possible. Bake in a hot oven. Baking Powder Biscuit, No. 2