Pour in half a teacup of yeast, two well beaten eggs, and enough water to make a soft dough. Knead half an hour. Then set to rise; when well risen, roll out, without kneading again. Handle lightly, first greasing the hands with butter. Cut with a biscuit cutter, greasing one biscuit and placing another on it. Set to rise a second time before baking.--_Mrs. S. T._ VANITY BISCUIT. One pint of flour, one of milk, three eggs beaten well together. Bake in cups.--_Miss D._ BEATEN BISCUIT. One quart of flour, lard the size of a hen's egg, one teaspoonful of salt. Make into a moderately stiff dough with sweet milk. Beat for half an hour. Make out with the hand or cut with the biscuit cutter. Stick with a fork and bake in a hot oven, yet not sufficiently hot to blister the biscuit.--_Mrs. S. T._ _Another Recipe for Beaten Biscuit._ 1 quart of flour. 1 teaspoonful of salt. 1 egg. 1 tablespoonful of butter and the same of lard. Mix up these ingredients with skimmed milk, work them well together and beat fifteen minutes. Stick with a fork and bake quickly.--_Mrs. E. B._ SODA BISCUIT. 1 quart of flour. 1 heaping teaspoonful of cream of tartar, the same of soda, and the same of salt. Sift these together, then rub in a tablespoonful of lard and make up the dough with milk and water.--_Mrs. E. B._ CREAM BISCUIT. 1 quart of sifted flour. Four teaspoonfuls of cream of tartar and two teaspoonfuls of fine table salt, which must be well diffused through the flour. Then add two ounces of fresh, good butter. Take one pint of pure, sweet cream, put in it two even teaspoonfuls of soda and then add it to the flour. The dough ought to be very soft; but should it be too soft, add a little more flour. Work it well, roll it out half an inch thick, cut with a biscuit cutter and bake in a quick oven five minutes.--_Mrs. J. H. F._ EXCELLENT LIGHT BISCUIT. Boil four large Irish potatoes. While hot, mash them with a piece of lard the size of an egg. Add one teacup of milk and one of yeast. Stir in enough flour to make a good batter and set it to rise. It will take about two quarts of flour. When light, make up the dough. You generally have to add more water or milk. Roll thick, let them rise slowly, but bake them quickly.--_Mrs. M. G. H._ LIGHT BISCUIT. Two quarts flour, one large tablespoonful lard, and the same of butter. Salt to the taste. One teaspoonful soda and enough buttermilk to make a soft dough. Bake quickly.--_Mrs. Dr. S._ THICK BISCUIT. One quart flour, one large tablespoonful lard and butter mixed, one teaspoonful salt, enough morning's milk to make a stiff dough. Work well and beat with a rolling-pin or iron pestle, at least half an hour. Make into small biscuit and bake in a quick oven. This will make sixteen biscuit.--_Mrs. M. A. P._ THIN BISCUIT OR CRACKERS.