=Soda Biscuit.=—In one quart of flour mix _very thoroughly_ two tea-spoonfuls of cream tartar, and a tea-spoonful of salt. Dissolve in a pint of warm water one tea-spoonful of soda and one table-spoonful of melted butter or lard. _Mix quickly_; add flour till you can roll, but let it be as soft as possible. Bake in a quick oven, and as soon as possible after mixing. =Yeast Biscuit.=—Take a pint of raised dough of fine flour: pick it in small pieces; add one well-beaten egg, two great-spoonfuls of butter or lard, and two great-spoonfuls of sugar. Work thoroughly for ten minutes; add flour to roll, and then cut in round cakes and bake on tins, or mold into biscuits. Let them stand till light, and then bake in a quick oven. If you have no dough raised, make biscuit as you would bread, except adding more shortening. =Potato Biscuit.=—Boil and press through a colander twelve _mealy_ potatoes; any others are not good. While warm, add one cup of butter, one tea-spoonful of salt, four great-spoonfuls of sugar, and half a cup of yeast. Mix in white or coarse flour till it can be well kneaded. Mold into small cakes; let them stand till light, and bake in a quick oven. These are the best kind, especially if made of coarse flour. =Buns.=—These are best made by the rule for potato biscuit, adding twice as much sugar. When done, rub over a mixture of half milk and half molasses, and it improves looks and taste. CHAPTER XIV. BREAKFAST AND SUPPER. What shall we have for breakfast to-morrow? is the constant question of trial to a housekeeper, and it is the aim of the present chapter to meet this want by presenting a good and successive variety of articles healthful, economical, and easily prepared. Some of the best housekeepers have taken this method: they provide a good supply of the following articles, to be used in succession—rice, corn-meal, rye flour, wheat grits, unbolted wheat, cracked wheat, pearl wheat, oat grits, Oat-meal, and hominy, with which they make a new article for every day in the week. Some one of these is selected for either a dinner vegetable or dessert, or for a dish at tea, and the remainder used for the next morning’s breakfast. The following will indicate the methods: =Corn-Meal.=—Take four large cups of corn-meal, and scald it. In _all_ cases, scald corn-meal before using it. Add half a cup of fine flour, three table-spoonfuls of sugar or molasses, one tea-spoonful of soda, and one of salt. Make a batter, and boil an hour or more, stirring often; or, better, cook in a tin pail set in boiling water. Use it as mush, with butter, sugar, and milk for supper. Next morning, thin it with hot water: add two or three eggs, and bake either as muffins or griddle-cakes.