let it rise again: a little while before you bake, roll it out, and cut
it with the top of your dredging-box. Let them rise a few minutes in the
dripping-pan.


Salaeratus Biscuit.

Warm a quart of sweet milk, and put in it half a tea-spoonful of
salaeratus, and a heaped spoonful of lard or butter, and half a spoonful
of salt; pour this in as much flour as will make a stiff dough; work it
a quarter of an hour; mould and bake them as other biscuit.


Quick Biscuit.

Rub a small table-spoonful of lard into a quart of flour, and mix in two
tea-spoonsful of finely powdered cream of tartar, with a tea-spoonful of
salt; put a tea-spoonful of super carbonate of soda in a pint of warm
milk,--work it in and make the paste of ordinary consistence for biscuit
or pie crust, adding flour or milk, if either is needed; make it out in
biscuit form, or roll it about half an inch thick, and cut in
shapes,--bake them about twenty minutes.


Tea Biscuit.

Melt half a pound of butter in a quart of warm milk; add a spoonful of
salt, sift two pounds of flour, make a hole in the centre, put in three
table-spoonsful of yeast, add the milk and butter; make a stiff paste;
when quite light, knead it well, roll it out an inch thick, cut it with