One quart of flour, into which rub thoroughly 2 tablespoonsful of lard, 1 teaspoonful of salt, 3 teaspoonsful of baking powder sifted with the flour, milk enough to make a very soft dough, roll and cut. Your oven should be hot enough for your biscuits to bake in 10 minutes.
Boil and mash four potatoes and rub together with 1 quart of flour, 1 tablespoonful of butter, add salt, milk enough to mould easily. "Warm the milk and stir it with potatoes, flour, etc., add 1 tea cup of yeast. Knead 15 to 20 minutes. Let it rise till light, and then form into biscuits, with as little kneading as possible, let them rise 1 1/2 hours or longer. Bake quickly.
Contributed at request of a young gentleman by Mrs. W. H. Buell.
Get the screened wheat from the mill. Break the grains in coffee or spice mill, pick out the black specks which are the hull of another seed than the wheat. To a measure of the wheat add 3 measures of water, let it soak over night. Unless you have a kettle with water bath made for the purpose put the wheat in a tin bucket which allows for a great deal of swelling, put the tin in a kettle of cold or tepid water and bring slowly to the boiling poiat, where it should be kept steadily from 4 to 6 hours. The wheat will take a surprising amount of water and should not be allowed to dry off, but kept fluid by adding hot water from the tea kettle. The water bath should be kept as high as the wheat in the inner kettle. The quality prized by those who like this dish is due to the long, steady, slow cooking of the same. It should be poured into small bowls and cups to mould and is better two or three days after it is cooked.
Moses Smith sat by one day when the pot was bubbling and scalding, and sagely remarked: " It's my opinion that stuff is good to eat, if you have plenty of good things to eat with it," which is a fair statement of the case.
Thick Cream is essential to its goodness. Most people eat it with sugar, but to some it is more digestible with cream alone.
One quart light bread dough, butter or lard, size of an egg, 1 teaspoon of soda, dissolved. Work in all the flour possible and beat on a solid table until smooth, then take a piece, size of a walnut and work round and smooth with the thumb and finger, roll round, prick deeply, and bake at once. After baking keep in a warm 'oven for several hours.
Heat your crackers in the stove oven. Take 1 pint of milk, 1 teaspoon salt, butter the size of a walnut, boil and pour over the crackers. Cover well and let stand 2 minutes, before serving to the table.
One quart of flour, 1 tablespoonful of butter and lard mixed (or 3 ounces of butter and lard.) Mix with cold water to a stiff dough. Leave one-half of a pint of flour out of the quart of flour to work and beat into the dough. Beat and knead until it is smooth and blisters, then take a small piece of the dough and roll it as thin as you can and prick with a fork all over to keep it from blistering. Bake in a quick oven.
One quart flour, 2 tablespoonsful lard, a little salt, mix with cold water taking care to make it very stiff, pound a half hour (more or less) until the dough gets very white and blisters and will snap when a piece is broken off, then break off into pieces of even size, work into biscuits, pressing in the middle with the thumb and finger, stick twice with a fork. Bake quick.