tartar. Work to a smooth dough, roll out half an inch thick, cut into circles with a biscuit cutter, and bake on buttered pans.
SOUR-MILK BISCUIT
Four cupfuls of flour, one teaspoonful of soda, one teaspoonful of salt, one tablespoonful of butter or lard, and two cupfuls of sour milk. Or, leave out the butter and use sour cream. Mix the salt and the soda with the flour and sift it. Rub in the shortening, mix with the milk, roll the dough half an inch thick, and cut into rounds with a biscuit cutter. Bake from twelve to fifteen minutes in a quick oven.
NEW YORK BISCUIT
Two eggs well beaten, one cupful of milk, one tablespoonful of melted lard, a pinch of salt, two teaspoonfuls of baking-powder, and four cupfuls of sifted flour. Roll out, cut into circles, and bake in a hot oven.
SOUTHERN BATTER BREAD
Half a cupful of cold, boiled rice, two eggs beaten separately, two cupfuls of corn-meal, one tablespoonful of lard or butter, melted, a teaspoonful of salt, and two cupfuls of milk. Beat together until thoroughly mixed, and bake
