Mix one tea-spoonful of salt into three pints of flour; put one tea-cupful of milk, with two table-spoonfuls of lard, on the fire to warm. Pour this on two eggs, well beaten; add the flour, with one tea-cupful of home-made yeast. When well mixed, set it in a warm place for about five hours to rise; then form into biscuit; let them rise again. Bake.
Make the sponge as for white bread; then knead in Graham flour, only sifting part of it. Add, also, two or three table-spoonfuls of molasses.
Add to about a quart of bread dough the beaten yolks of three eggs, half a cupful of butter, and one cupful of sugar: mix all well together. When formed into little cakes (rather high and slender, and placed very near each other), rub the tops with sugar and water mixed; then sprinkle over dry sugar. This should fill two pans.
PARKER HOUSE ROLLS (_Mrs. Samuel Treat_).
Ingredients: Two quarts of flour, one pint of milk (measured after boiling), butter the size of an egg, one table-spoonful of sugar, one tea-cupful of home-made yeast, and a little salt.
Make a hole in the flour. Put in the other ingredients, in the following order: sugar, butter, milk, and yeast. Do not stir the ingredients after putting them together. Arrange this at ten o’clock at night; set it in a cool place until ten o’clock the next morning, when mix all together, and knead it fifteen minutes by the clock. Put it in a cool place again until four o’clock P.M., when cut out the rolls, and set each one apart from its neighbor in the pan. Set it for half an hour in a warm place. Bake fifteen minutes.
Rub one quarter of a pound of lard into one and a half pounds of flour, adding a pinch of salt. Mix enough milk or water with it to make a _stiff_ dough. Beat the dough well with a rolling-pin for half an hour or more, or until the dough will _break_ when pulled. Little machines come for the purpose of making beaten biscuit, which facilitate the operation. Form into little biscuit, prick them on top several times with a fork, and bake.
Ingredients: One quart of flour, one tea-spoonful of soda, two tea-spoonfuls cream of tartar, one even tea-spoonful of salt, lard or butter the size of a small egg, and milk.
Put the soda, cream of tartar, and salt on the table; mash them smoothly with a knife, and mix well together; mix them as evenly in the flour as possible; then pass it all through the sieve two or three times. The success of the biscuits depends upon the equal distribution of these ingredients. Mix in the lard or butter (melted) as evenly as possible, taking time to rub it between the open hands, to break any little lumps. Now pour in enough milk to make the dough consistent enough to roll out, mixing it lightly with the ends of the fingers. The quicker it is rolled out, cut, and baked, the better will be the biscuits.