a tumbler, prick them with a fork, bake in buttered pans, with a quick
heat; split and butter before sending them to table.


Dyspepsy Biscuit.

Make them as Maryland biscuit, except that, instead of either lard or
butter, you must use a portion of rich cream, beat or work them well,
and roll them moderately thin.


Salaeratus Cake.

Warm a pint of butter-milk, put in it a tea-spoonful of powdered
salaeratus, and a piece of lard the size of an egg; stir it into flour
till it is a soft dough; roll it out, and bake it on the griddle, or in
the dripping-pan of a stove. If you have no sour milk, put a
table-spoonful of vinegar in sweet milk.


Wafer Cakes.

Rub half a pound of lard into two pounds and a half of flour, add a
little salt and water sufficient to make a stiff dough: work it well for
half an hour, make it in small round lumps, and roll these until they
are as thin as possible; bake them with a slow heat and they will look
almost white. These are nice cakes for tea either hot or cold.


Short Cake.