Hard Biscuit.
One quart of flour, and half a teaspoonful of salt.
Four great spoonfuls of butter, rubbed into two-thirds of the flour.
Wet it up with milk till a dough; roll it out again and again, sprinkling on the reserved flour, till all is used. Cut into round cakes, and bake in a quick oven on buttered tins.
Sour Milk Biscuit.
A pint and a half of sour milk, or buttermilk.
Two teaspoonfuls of salt.
Two teaspoonfuls of saleratus, dissolved in four great spoonfuls of hot water.
Mix the milk in flour till nearly stiff enough to roll, then put in the saleratus, and add more flour. Mould up quickly, and bake immediately.
Shortening for raised biscuit or cake should always be worked in after it is wet up.