Miss Corson's practical American cookery and household management

beat it flat again until it blisters and cracks ; when the little blisters or air-bubbles are abundant, which will be in about a half-hour, tear off pieces of the dough as large as an egg, mould them in the hands to the size of a small biscuit, prick each one on top with a fork, place them in buttered or floured baking-pans, and bake light brown in a moderate oven. RAISED BISCUIT. Heat a pint of milk to melt a heaping tablespoonful of butter, and then cool it until it is lukewarm ; beat an egg smoothly, add to it a level teaspoonful of salt, a gill of good yeast, a quart of flour, and the lukewarm milk ; cover the bowl or pan containing this sponge with a folded towel, and let it stand over night in a place warm enough to insure its rising properly ; the next morning knead the dough gently for five minutes, using enough flour to prevent its sticking to the hands ; make it up in small biscuit, put them into a buttered baking-pan, cover them with a folded towel, and put the pan in a warm place for half an hour, or until the biscuit have swollen to twice their original size ; do not put the pan where it is too hot to hold the hand ; when the biscuit are light, brush them over the surface with a little sugar dissolved in milk, or with melted butter, and then bake them brown in a quick oven, and serve them hot. GRAHAM GEMS AND BISCUIT. Mix a quart of Graham flour to a thick batter with cold water, add a teaspoonful of salt, and beat the batter until it is full of air-bubbles, then bake it at once in buttered gempans. The operation must be very quickly accomplished to be successful. Graham biscuit are made like wheat biscuit, substituting Graham for wheat flour. RAISED GRAHAM BISCUIT. In the evening mix together one cupful of wheat flour, three cupfuls of Graham flour, three tablespoonfuls each of yeast and molasses, and two cupfuls of warm water ; cover the sponge with a folded towel, and set it in a warm place to rise over night. The next morning put the sponge into small buttered tins, or use just enough flour to make it up into biscuit, which lay in a buttered baking-pan, and bake them in a moderate oven. HUCKLEBERRY BISCUIT. Pick over a quart of berries, and roll them in dry flour ; see that the oven is hot, and butter a dripping-pan ; sift together one quart of flour and two teaspoonfuls each of salt and baking-powder ; rub a quarter of a pound of butter into the flour in rather large flakes ; then put in the berries, and quickly stir in enough milk to form a soft dough ; drop the dough on the buttered pan with a tablespoon wet in cold milk, and put the biscuit at once into the oven ; bake from fifteen to twenty-five minutes, until the biscuit are done. Serve the biscuit hot, with plenty of butter. SOUR-CREAM BISCUIT. Sift together a quart of flour, a level teaspoonful of salt and two of baking-soda ; butter or flour a pan, and see that the oven is hot ; then quickly mix with the flour a cupful each of buttermilk and sour cream; shape the biscuit quickly, and bake them at once in a hot oven. Sour milk may be used instead of the cream. SHORTCAKES. Make the dough for the shortcakes as directed for baking-powder biscuit, using milk instead of water for mixing