Temperance cook book

One quart flour, one teaspoonful salt, two tablespoonfuls (or nearly a quarter pound) of lard. Rub the lard well into the flour, and mix into a stiff dough with equal parts of sweet milk and water — if no milk convenient, water alone will answer. Work the dough till smooth, then pound it for ten or fifteen minutes with the rolling-pin, or work with a patent bread worker. Roll out till less than a quarter of an inch thick, cut with a biscuit cutter, and bake quickly. These biscuit are unsurpassed, when properly made, and particularly good for invalids. VIRGINIA WATER BISCUIT. One quart flour, one teaspoonful salt, rather more than a quarter pound of lard rubbed into the flour, and mixed with milk and water; the dough must not be stiff as for the above. Work till smooth, but do not beat. Then flour your bread, board and roller well, and cutting off a small piece of dough—as for pie-crust—roll as thin as possible — almost to transparency— and cut into shapes; bake quickly. This recipe is excellent for tea. To make a more ornamental dish they may be baked in wafer-irons. Let the dough be soft as pie-crust, and be sure to roll very thin. MARYLAND BREAD. One quart flour, four eggs, one cup of butter, half a cup yeast, one teaspoonful sugar, four medium sized potatoes, and salt. Mix and work well — about eleven o'clock if for supper. It will be too soft to work after it has risen; bake in muffin tins, or drop with a spoon in cakes on the biscuit pan. Let it rise the second time before baking. GRAHAM BISCUIT. Graham biscuit are made like Graham rolls, only moulded out into round balls, and put in a pan close together; let them get light, and bake in a moderate oven. Before you take them out, rub them over with sweetened water. Serve hot or cold. GRAHAM ROLLS. Cut off a piece of dough, when making Graham bread, and work in a tablespoonful of butter; make into long, narrow rolls, and allow them to rise for two hours; then, with a sharp knife, score each one longitudinally, and rub melted butter over the surface of each one. Bake in a moderate oven, quickened towards the last; cover closely with a clamp towel for five minutes, and send to the table covered with a napkin. BISCUIT. One quart of flour, two heaping teaspoonfuls of fresh lard, one pint of sweet milk, one teaspoonful of salt, three teaspoonfuls of Equity baking-powder. Rub the baking-powder and salt into the flour, and sift all together before they are wet, put in the shortening, rub into the prepared flour quickly and lightly, then pour in the milk. Work out the dough rapidly, kneading with as few strokes as possible; handling the dough too much injures the biscuit. If properly made, the dough will have a rough surface, and the biscuit be flakey. The dough should be very soft; roll out lightly, one inch in thickness, cut into cakes and bake in a very hot oven. Serve immediately. SOUR CREAM BISCUITS. One quart of flour, two cups of sour cream, one teaspoonful of soda, one of cream-tartar, and one of salt. Dissolve the soda in a little warm water, add it to the cream, rub the salt and creamtartar through the flour. Mix quickly, working only enough to get the mess together. Roll then, cut with a small cutter, and bake in a quick oven. DRIED RUSK.