Dissolve a couple of tea spoonsful of saleratus, in a tea cup of milk, sour is the best. Mix it with a pint of buttermilk, three tea spoonsful of salt; a little cream improves it; knead in flour till stiff enough to roll out. Mould it into small cakes, and bake them directly.
[123.] Hard Biscuit.
Weigh out four pounds of sifted flour; take out about a quarter of a pound of it, rub the remainder with four ounces of butter, two tea spoonsful of salt, and four eggs. Wet up the whole with milk, pound it out flat with a rolling pin, sprinkle a little of the reserved flour over it lightly, roll it up and pound it out thin again, sprinkle on more of the flour, roll it up, this operation continue to repeat, until you get in all the reserved flour. Then mould it up into small cakes, lay them on flat buttered tins, flatten and cover them, with a damp cloth as you lay them on the tins, to prevent their drying too fast. Bake them in a quick oven.
[124.] York Biscuit.
Rub together six ounces of butter, two pounds and three quarters of flour, dissolve a couple of tea spoonsful of saleratus in a little milk, and mix it with the flour, add a tea spoonful of salt, and milk sufficient to enable you to roll it out. Pound it out thin and cut it into cakes, bake them till a light brown.
[125.] Rice Cakes.
Mix a pint of soft boiled rice, with a pint of milk, or water, a tea spoonful of salt and a couple of beaten eggs. Stir in rice or wheat flour, till of the right consistency to roll out. Cut them into cakes and bake them.
[126.] Rice Ruffs.
To a pint of rice flour, put a pint of boiling water, a tea spoonful of salt, and four eggs, beaten to a froth. Drop this mixture into boiling fat, by large spoonsful.