Brown Biscuit.
2 cups Graham flour.
1 cup white flour.
1 cup milk.
2 table-spoonfuls brown sugar.
4 table-spoonfuls home-made yeast, or half as much brewer’s.
1 great spoonful melted butter.
1 teaspoonful salt.
½ teaspoonful soda, dissolved in hot water.
Set a dough made of all the ingredients except the butter and soda, to rise over night. In the morning, add these; knead quickly, roll into a sheet half an inch thick, cut with a cake-cutter; range in the baking-pan. When it is full, set on the warm hearth ten minutes before baking.
Minute Biscuit, (brown.)
2 cups Graham flour.
1 cup white flour.
2 table-spoonfuls mixed butter and lard.
1 table-spoonful light-brown sugar.
3 cups milk, or enough for soft dough.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream tartar, sifted in flour.
1 teaspoonful salt.
Chop the shortening into the flour; add sugar and salt, at last the milk in which the soda has been put. Roll out, with as little handling as may be, into a rather thick sheet. Cut into round cakes; prick with a fork, and bake immediately in a brisk oven.
These biscuits are very good and wholesome.