Mountain Bread, No. 1

Two pounds of flour, with a quarter of a pound of butter and the same of lard rubbed through it; add a little salt, mix it with a pint of sour milk, and stir through it a teaspoonful of saleratus or soda; roll out very thin; bake on tins, mark it with a knife and break in squares. Serve hot.

Mountain Bread, No. 2

One quart of flour, a piece of butter the size of an egg rubbed into it with your hands half a teaspoonful of salt; mix with sour milk, add a teaspoon half full of soda dissolved in a little hot water, roll out thin, mark into squares with a knife, break it up and serve hot.

Mountain Bread, No. 3

Five pints of sifted flour, with three teaspoonsful of cream of tartar mixed in it dry, a teaspoonful of salt; melt in a half-pint of milk, half a pint of butter and lard, equal parts of each; when a little cooled, stir in the flour; mix well, and then add half a pint more of cold milk in which you have dissolved a teaspoonful of soda. Knead it well; the dough should be very soft - if not so, add a little more cold milk. Roll out in thin sheets, mark it in squares the size you wish to break it, and bake it on tins ten minutes in a quick oven. Break it up and serve hot.