Baking-Powder Biscuit

One important point is in having a hot oven; another is, have flour sifted, and roll dough as soft as you can handle; then more baking powder is needed. For each teacup of flour take a teaspoon of powder; butter the size of a small lien's eggs, is sufficient for a quart of flour. After rubbing 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; then roll lightly, and bake at once. They will prove flakey, feathery, delicious and more nutritious than biscuit raised with yeast.

Soda Biscuits

Three pints of flour, a tablespoon of butter and a tablespoon of lard, a teaspoon of salt and a teaspoon even full of cream of tartar, one teaspoon of soda; sift the cream 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. Roll out, adding as little flour as possible; cut with a buiscuit-cutter, and bake twenty minutes in a quick oven.

Tremont House Rolls

Take two quarts of flour, add one teaspoonful of salt; make a hole in the middle and put into it one tablespoonful of sugar, butter about the size of an egg, one pint of boiled milk, and one teacupful of yeast. Do not stir, but put them together at night, and set in a cool place until morning. Then mix all together and knead fifteen minutes. Set in a cool place again for six hours, and roll out about one-half an inch thick and cut with a biscuit cutter. Moisten one edge with butter, and fold together like rolls. Lay in the pan so that they will not touch, set for half an hour in a warm place to rise, and bake in a quick oven.

Light Biscuit

Take about as much dough, after it is light, as would make a good-sized loaf of bread; put it in a pie-pan; mix in a small cup of lard and butter (more lard than butter), one tablespoon of fine sugar; do not put in any more flour; never mind if sticky; then let rise very light, keeping in warm place; roll out about one-half inch thick without moulding. Bake in rather quick oven. Will bake in fifteen or twenty minutes.

In kneading bread set aside a small loaf for biscuits. Into this work a heaping tablespoonful of lard and butter mixed, and a teaspoon of sugar. The more it is worked the whiter it will be. As it rises, mold it down twice before making into biscuit. Roll out and cut with a biscuit-cutter. The dough should be quite soft.

French Rools

One pint of milk come to a boil, one-half cup of butter, one cup of sugar, one cup of yeast, tirred into a sponge; when light knead up stiff. add one cup of milk, put in just when light, roll out, cut with a round cutter, butter one-half side, and lay the other over. Bake fifteen minutes.

Rolls

Take one quart of flour and mix quite soft with warm milk and one-half cup of yeast; mix in the morning and set to rise until noon; then break into it two eggs, three tablespoonfuls of sugar, one tablespoonful of butter, and tea-. spoonful of salt; mix up well together with hands, and set to rise again until about an hour before tea. Then knead a little, and cutting off a piece about the size of a common biscuit, roll out to about the size of a saucer, spread thinly with butter and turn over. After they are molded let them stand until light enough, and bake in a very quick oven.

English Rolls

Two pounds of flour, two ounces of butter, three tablespoonfuls of yeast, one pint of warm milk; mix well together, and set in a warm place to rise; knead, and make into rolls. Bake twenty minutes.

How To Make Rolls

When mashing potatoes for dinner, put a tablespoonful of it into one pint of the water they were boiled in, and set aside till bed-time; then strain it through a colander, add one pint of milk, one large spoonful nice lard, one large spoonful white sugar, one teaspoonful salt, one penny-worth of yeast, and flour to make a stiff batter. Leave it in a moderately-warm place. In the morning add flour enough to make a soft dough, working it well. Let it rise again, roll out half an inch thick, cut into round cakes, fold together, drawing a buttered knife through as you fold them. Let them rise again for half an hour, or till light; bake in a quick oven from fifteen to twenty minutes. In cold weather the milk should be luke-warm; in hot weather the milk should be scalded and cooled. The potatoes must be pared before boiling, and the kettle in which they are boiled must be perfectly clean.

Rusks

In one large coffeecup of warm milk dissolve one cake of compressed yeast, then add three eggs and one cup of sugar, and beat all together; use only flour enough to roll out, to which add two ounces of butter; let it raise. When very light, knead, mold into shape, and set in a warm place. When light, bake in a hot oven; when done, cover the top with sugar dissolved in milk.

Sweet Rusk

One pint of warm milk - new is best - one-half cup of butter, one cup of sugar, two eggs, one teaspoonful of salt, two tablespoonfuls of yeast; make a sponge with the milk, yeast, and enough flour to make a thin batter, and let rise over night. In the morning add the sugar, butter, eggs, and salt, well beaten up together, with enough flour to make a soft dough. Let it rise again, then make out into round balls, and rise a third time. Bake in a moderate oven.