then the milk. Lastly, put in the pearl-ash. Stir all well with a knife, and mix it thoroughly, till it becomes a lump of dough.
Flour your paste-board, and lay the dough on it. Knead it very well. Divide it into eight or ten pieces, and knead each piece separately. Then put them all together, and knead them very well in one lump.
Cut the dough in half, and roll it out into sheets, about half an inch thick. Beat the sheets of dough very hard on both sides, with the rolling-pin. Cut them out into round cakes with the edge of a tumbler. Butter iron pans, and lay the cakes in them. Bake them of a very pale brown. If done too much they will lose their taste.
These cakes kept in a stone jar, closely covered from the air, will continue perfectly food for several months.
MILK BISCUITS.
Two pounds of flour, sifted.
Half a pound of butter.
Two eggs,
Six wine-glasses of milk,
Two wine-glasses of the best brewer's yeast, or three of good home-made yeast.
Cut the butter into the milk, and warm it slightly on the top of the stove, or near the fire. Sift the flour into a pan, and pour the milk and butter into it. Beat the eggs, and pour them in also. Lastly the yeast. Mix all well together with a knife.
Flour your paste-board, put the lump of dough on it, and knead it very hard. Then cut the dough
