Two teaspoonfuls of cream tartar.
Dissolve the soda in half a tea-cup of hot water, and put it with the salt into the milk. Mix the cream tartar very thoroughly in the flour: the whole success depends on this. Just as you are ready to bake, pour in the milk, knead it up sufficiently to mix it well, and then put it in the oven as quick as possible. Add either more flour or more wetting, if needed, to make dough to mould. Work in half a cup of butter after it is wet, and it makes good short biscuit.
Eastern Brown Bread.
One quart of rye.
Two quarts of Indian meal: if fresh and sweet, do not scald it; if not, scald it.
Half a tea-cup of molasses.
Two teaspoonfuls of salt.
One teaspoonful of saleratus.
A tea-cup of home-brewed yeast, or half as much distillery yeast.
Make it as stiff as can be stirred with a spoon with warm water. Let it rise from night till morning. Then put it in a large deep pan, and smooth the top with the hand dipped in cold water, and let it stand a while. Bake five or six hours. If put in late in the day, let it remain all night in the oven.