Two quarts of flour, and a teaspoonful of salt.
Rub in two tea-cups full of soft butter, or lard, or beef drippings.
Work it up into a paste, with sour milk or buttermilk, and add a heaping teaspoonful of saleratus, dissolved in a spoonful of hot water.
Make a soft dough, and mould it into cakes, and bake it in buttered tins. If the shortening is fresh, add another teaspoonful of salt.
Wafers.
Two tablespoonfuls of rolled white sugar.
Two tablespoonfuls of butter.
One coffee-cup of flour, and essence of lemon, or rose water to flavor.
Add milk enough for a thick batter, bake in wafer irons, buttered, and then strew on white sugar.