Stir into a pint of good lively yeast a table-spoonful of salt, and rye or wheat flour to make a thick batter. When risen, stir in Indian meal till of the right consistency to roll out. When risen again, roll them out very thin, cut them into cakes with a tumbler, and dry them in the shade in clear windy weather. Care must be taken to keep them from the sun, or they will ferment. When perfectly dry, tie them up in a bag, and keep them in a cool dry place. To raise four or five loaves of bread, take one of these cakes, and put to it a little lukewarm milk or water. When dissolved, stir in a couple of table-spoonsful of flour, set it near the fire—When light, use it for your dough. Yeast cakes will keep good five or six months. They are very convenient to use in summer, as common yeast is so apt to ferment.
Melt a tea-cup of butter—mix it with two-thirds of a pint of milk, (if you have not any milk, water may be substituted, but the biscuit will not be as nice.) Put in a tea-spoonful of salt, half a tea-cup of yeast, (milk yeast is the best, see directions for making it)—stir in flour till it is stiff enough to mould up. A couple of eggs improve the biscuit, but are not essential. Set the dough in a warm place when risen, mould the dough with the hand into small cakes, lay them on flat tins that have been buttered. Let them remain half an hour before they are baked.
Dissolve a couple of tea-spoonsful of saleratus in a tea-cup of sour milk—mix it with a pint of butter-milk, and a couple of tea-spoonsful of salt. Stir in flour until stiff enough to mould up. Mould it up into small cakes, and bake them immediately.
Weigh out four pounds of flour, and rub three pounds and a half of it with four ounces of butter, four beaten eggs, and a couple of tea-spoonsful of salt. Moisten it with milk, pound it out thin with a rolling-pin, sprinkle a little of the reserved flour over it lightly—roll it up and pound it out again, sprinkle on more of the flour—this operation continue to repeat till you get in all the reserved flour—then roll it out thin, cut it into cakes with a tumbler, lay them on flat buttered tins, cover them with a damp cloth, to prevent their drying. Bake them in a quick oven.
Put a couple of tea-spoonsful of saleratus in a pint of sour milk. If you have not any sour milk, put a table-spoonful of vinegar to a pint of sweet milk, set it in a warm place—as soon as it curdles, mix it with the saleratus—put in a couple of table-spoonfuls of melted butter, and flour to make them sufficiently stiff to roll out. Mould them up into small biscuit, and bake them immediately.