Maryland Biscuit, No. 1

One quart of flour, rub in it with your hands half a cup of butter, half a teaspoon of salt; make a stiff dough with cold milk, knead it a little, then turn out on a paste-board, and beat it with a rolling-pin for twenty minutes or half an hour, knead ing into a ball and beating out continually; roll out half an inch thick, cut in small round cakes, prick them with a fork, and bake about fifteen minutes in pans well greased.

Maryland Biscuit, No. 2

Two pints of flour, two tablespoons of lard rubbed through it, a little salt and one egg; rub all well together, mix with cold milk into a stiff dough, and beat two hours with a rolling-pin; mould into little balls rather larger than a walnut, flatten them, prick with a fork, and bake ten or fifteen minutes in buttered pans.

Maryland Biscuit, No. 3

Rub half a pound of lard into three pounds of flour, put in a spoonful of salt, a teacup of cream, and water sufficient to make a stiff dough; divide it into two parts, and work each well until it will break off short and is smooth; cut it in small pieces and mould it into little round balls; give them a slight roll with a rolling-pin to flatten them a little, stick them with a fork, and lay them, not to touch each other, in greased pans, and bake in a quick oven.