Into a quart of sifted flour put two heaping teaspoonfuls of baking powder and a pinch of salt; mix together while dry; then rub into it a piece of lard a little larger than an egg; mix with cold sweet milk; roll thin; cut with a tin cutter, and bake a light brown in a hot oven; send to the table immediately.

Drop Biscuits

One quart of flour, three teaspoonfuls of baking-powder, teaspoonful of salt, butter the size of an egg rubbed into the flour, one pint of milk, drop from a spoon in buttered pan; bake in a quick oven.

Soda Biscuits

One quart of flour, two teaspoonfuls of cream tartar, one of soda, a piece of butter the size of an egg, one and a half cups of sweet milk; mix very thoroughly the flour, cream tartar, butter, salt; then add the milk and soda. Roll out and bake in a quick oven ten minutes.

Baking Powder Biscuit

One important point is in having a hot oven; another is, have flour sifted, and roll dough as soft as you can handle; then more baking powder is needed. For each teacup of flour take a teaspoon of powder; butter the size of a small hen's egg is sufficient for a quart of flour. After rubbing butter and powder into the amount of flour needed, turn in cold water (milk will do, stirring all of the time, till the right consistency is reached; salt; then roll lightly, and bake at once. They will prove flakey, feathery, delicious and more nutritious than biscuit raised with yeast.

Soda Biscuits

Three pints of flour, a tablespoon of butter, and a tablespoon of lard, a teaspoon of salt, and a teaspoon even full of cream of tartar, with the flour dry, rub the butter and lard very thoroughly through it; dissolve the soda in a pint of milk, and mix all together. Roll out, adding as little flour as possible; cut with a biscuit cutter, and bake twenty minutes in a quick oven.

Light Biscuit

1. Take about as much dough, after it is light, as would make a good sized loaf of bread; put in a pie-pan; mix in that a small cup of lard and butter, more lard than butter, one tablespoon of fine sugar; do not put in any more flour; never mind if sticky; then let rise very light, keeping in warm place; roll out about one-half inch thick without molding. Bake in rather quick oven. Will bake in fifteen or twenty minutes.

2. In kneading bread, set aside a small loaf for biscuits. Into this work a heaping tablespoonful of lard and butter mixed, and a teaspoon of sugar. The more it is worked the whiter it will be. As it rises, mold it down twice before making into biscuits. Roll out and cut with a biscuit cutter. The dough should be quite soft.

Savory Biscuits

Take twelve eggs, their weight in powdered sugar, and half their weight in fine flour; beat up the yolks with the sugar, adding a little grated lemon peel and orange flower water; whip the whites separately into a stiff froth, mix with the other, then stir in the flour, and beat the whole together; butter a mold, and put in your mixture; bake in a moderately warm oven. These biscuits are very light and delicate.

Drop Biscuit

Rub into one quart of flour one-half teacup of butter, one small teaspoonful of salt, two tablespoonfuls of baking-powder, enough sweet milk to mix with a spoon. Drop on buttered pans.