The new practical housekeeping

Oxford Biscuit — Rub one pint butter into two quarts flour, mix in a tablespoon of cinnamon and two tablespoons of caraway seeds. Dissolve a teaspoon soda in three quarters pint milk, mix with a heaping pint of granulated sugar, add to above and work into a stiff dough. Knead thoroughlv, roll out halface inch thick, cut with bis- cuit cutter, prick with n)rk, place in round pans, and bake to a light brown. OrloiT Biscuit — Cream three fourths pint, butter and a heaping pint sugar ; add three quarts flour, one quart sponge, and sweet milk enough to make a soft dough. Kneaa thoroughly and set to rise at nignt. In the morning, knead lightly, pull off small pieces, and make into round cakes one inch and a kalf in diameter and a half inch thick, place an inch apart on buttered tinft, set in a warm place to rise, brush lightly with a little cold water, and let them sfowly cool in the tins. BREAKFAST AND TEA CAKES. 35 Potato Biacuit. — One cup each butter, sugar, milk, hot mashed potatoes (free from lumps), one cup yeast and two - eggs. Mix irith enough flour to make a good batter, ' let rise, and add as much flour as can Be stirred in Bi«»..r«.. with a spoon. Let rise again, roll out to half an inch thick, cut in small round cakes, put two together and when light bake. Mye Biscuit. — Two cups rye meal, one and a half cups flour, one egg, two cupa sour milk, one-third cup molasses, salt and two teaspoons soda. Mix lightly, roll out and oake. South Carolina Biacuit. — One quart sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good teaspoon salt ; add flour sufficient to make a stiff dough, knead well and mold into neat, small biscuits with the hands, as our grandmothers used to do ; add one good teaspoon cream tartar if preferred ; bake well, and you have good sweet tiacuits that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as used to be sent to the army, and the "boys" relished them "hugely." Soda' Biecuit. — Put one quart of flour, before sifting, into sieve with one teaspoon soda and two of cream tartar (or three of baking powder), one of salt, and one tablespoon white sugar; mix alt thoroughly with the flour, run through sieve, rub in one level tablespoon of f lard or butter (or half and half), wet ^ with half pint sweet milk, roll ou board about an inch thick, cat with biscuit cutter, and bake in a quick oven fifteen minutes. If you nave not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. Spoon Biacuit- — One qubrt sour tailk or buttermilk, one tea- spoon soda, a little salt, two tablespoons melted lard, and flour enough for a stiff batter ; drop in a hot gem-pan and bake in a quick oven. Tea Biscuits. — Cook until mealy and tender three good sized potatoes, mash through colander, ana add them to one quart floor in which two tablespoons of baking powder have been sifted, butter size of egg rubbed well through the flour, one well-beaten egg, one cup cream and milk enough to make a good firm dough. Roll out to one-half inch in thickness, cut inio small cakes ana bake in hot oven fiiieeD minutes. Unleavened Biacuit. — Five cnps Graham flour, one cup warm {not hot) water, white of one ege well-beaten. Bake in gem pan^ 36 BREAKFAST AND TEA CAKES.