=Morning Biscuit.=--One quart of flour, half a teaspoonful of salt, two table-spoonfuls of yeast, and one pint of sour milk, with half a teaspoonful of soda dissolved in it. Work this into a dough; then rub into the dough half a cup of butter. Knead well; cut off small bits; shape them into biscuits; lay them in the bake-pan, cover closely with a bread-cloth, and let them stand overnight in a warm place in winter and a cool place in summer. Bake in the morning for breakfast. =Tea Biscuit.=--Peel and boil four potatoes of medium size. When done, mash and roll them smooth and perfectly free from lumps, sprinkling a table-spoonful of salt over them. Put to the potatoes a half-pint of the water in which they were boiled, a half-pint of milk, and a table-spoonful of sugar. Stir into this sufficient flour to make it a stiff batter. When cool, add half a penny’s worth of bakers’ yeast, or half a teacup of home-made yeast. Cover over with a bread-cloth and blanket. In cold weather leave this sponge in a warm place overnight to rise. In the summer, make it early in the morning. When this is risen until quite foamy, soften--but do not melt--two thirds of a teacupful of butter, and beat it into the sponge, together with two eggs, yelks and whites beaten separately; add flour to make it stiff enough to mold,--the softer it can be worked the better it will be. Knead it half an hour, then cover and set it to rise. When light, knead and _chop_ the dough at least fifteen minutes. This done, return it to the bread-bowl, again cover closely, and set to rise. When light, repeat the kneading; let it rise the second time, when it should be worked down and set on the ice in the ice-box, until within an hour of tea-time; then it must be again molded, rolled out, cut into small biscuits, pricked on the top, put into a bake-pan, covered over, and set to rise on a bench, near the stove, twenty minutes or half an hour. When light, set the biscuits into an evenly heated oven, and bake quickly to a delicate brown. When done, cover over with a bread-cloth for a short time before removing from the pan, to soften the crust. =Soda Biscuit.=--Put two teaspoonfuls of cream of tartar into one quart of flour; sift both together and rub in thoroughly two great spoonfuls of butter. Put one teaspoonful of soda into a table-spoonful of cold water, and stir till all is dissolved, then put it into a pint of cold water and pour it on the flour. Stir together quickly; if it cannot be rolled out, add a little more flour, but just as little as it is possible to roll out the biscuits with. Cut in shape and bake immediately. The great secret of making good soda biscuit is to sift the soda with the flour, to have it thoroughly dissolved, the dough made as thin and as quickly as possible, and baked immediately.