Bread Rolls.

In the morning, when your bread is light, take as much as would make one
loaf; pour boiling water on half a pint of corn meal--stir it well--add
a little salt, spread open the dough and work in the mush, with the
addition of a table-spoonful of lard or butter, and a little flour, work
well and mould out, placing them in your pans, and set them in a
moderately warm place to lighten for tea; bake in a stove, if the
weather is cold. This dough will keep two days, and may be baked as you
need them.


Maryland Biscuit.

Rub half a pound of lard into three pounds of flour; put in a spoonful
of salt, a tea cup of cream, and water sufficient to make it into a
stiff dough; divide it into two parts, and work each well till it will
break off short, and is smooth; (some pound it with an iron hammer, or
axe;) cut it up in small pieces, and work them into little round cakes;
give them a slight roll with the rolling-pin, and stick them, bake them
in a dutch-oven, brick-oven, or dripping-pan of a stove, with a quick
heat. These biscuits are very nice for tea, either hot or cold.


Light Biscuit.

Boil a quart of milk, and when nearly cold, stir it in the middle of
your pan of flour, with two spoonsful of yeast, and one of butter and
salt; let it lighten for two or three hours; knead the flour in it, and