brown bread.

Use this receipt with flour instead of graham; add a cup of beef suet,
and it makes a nice pudding in the winter. Eat with syrup or cream.

BISCUITS.--Mix a quart of sweet milk with half a cup of melted butter;
stir in a pinch of salt, two teaspoonfuls of baking powder and flour
enough for a stiff batter. Have the oven at a brisk heat. Drop the
batter, a spoonful in a place, on buttered pans. They will bake in
fifteen minutes.

CREAM BISCUITS.--Three heaping tablespoons of sour cream; put in a
bowl or vessel containing a quart and fill two-thirds full of sweet
milk, two teaspoons cream tartar, one teaspoon of soda, a little salt;
pour the cream in the flour, mix soft and bake in a quick oven.

FRENCH BISCUITS.--Two cups of butter, two cups of sugar, one egg (or
the whites of two), half a cup of sour milk, half a teaspoon of soda;
flour to roll; sprinkle with sugar.

RYE BISCUITS.--Two cups of rye meal, one and a half cups flour,
one-third cup molasses, one egg, a little salt, two cups sour milk,
two even teaspoons saleratus.

SODA BISCUITS.--To each quart of flour add one tablespoon of shortening,
one-half teaspoon of salt, and three and a half heaping teaspoons of
Gillett's baking powder; mix baking powder thoroughly through the flour,
then add other ingredients. Do not knead, and bake quickly. To use cream
tartar and soda, take the same proportions without the baking powder,
using instead two heaping teaspoons cream tartar and one of soda. If