o 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
good they will bake in five minutes.

TEA BISCUITS.--One cup of hot water, two of milk, three tablespoons of
yeast; mix thoroughly; after it is risen, take two-thirds of a cup of
butter and a little sugar and mold it; then let it rise, and mold it
into small cakes.

BANNOCKS.--One pint corn meal, pour on it boiling water to thoroughly
wet it. Let it stand a few minutes; add salt and one egg and a little
sweet cream, or a tablespoon melted butter. Make into balls and fry in
hot lard.

BREAKFAST CAKES.--One cup milk, one pint flour, three eggs, piece
butter size of an egg, two teaspoons cream tartar, one teaspoon soda,
one tablespoon butter.

BUCKWHEAT CAKES.--One quart buckwheat flour, four tablespoons
yeast, one tablespoon salt, one handful Indian meal, two tablespoons
molasses, not syrup. Warm water enough to make a thin batter; beat
very well and set in a warm place. If the batter is the least sour in
the morning, add a little soda.

QUICK BUCKWHEAT CAKES.--One quart of buckwheat flour, one-half a
teacup of corn meal or wheat flour, a little salt, and two tablespoons
of syrup. Wet these with cold or warm water to a thin batter, and add,
lastly, four good-tablespoons of Gillett's baking powder.

SP