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Hints to housekeepers. 45

and as you require it, cut off a piece; mould it in little
cakes, and let them rise an hour before baking. These
rolls will keep several days in cold weather. If the
dough should get sour, mix in some salaeratus.

Twist Rolls.

Boil a pint of milk, put in a small lump of butter, and
a little salt; beat up an egg, and put in, when nearly
cold, with a spoonful of yeast, and some flour; when
light, knead in more flour to make it quite stiff; work it
well, and let it rise again; grease a dutch-oven or spider,
flour your hands, and roll it out in rings, or round seve-
ral times, a little higher in the middle. They will be
nearly all crust, and suit delicate people that cannot eat
other warm bread.

Maryland Biscuit.

Rub half a pound of lard into three pounds of flour,
put in a spoonful of salt, a tea-cup of cream, and water
sufficient to make it into a stiff dough; divide it into
two parts, and work each well till it will break off short,
and is smooth; cut it up in small pieces, and work them
into little round cakes; give them a slight roll with the
rolling pin, and stick them; bake them in a dutch-oven,
brick oven or dripping-pan of a stove, with a quick heat.
These biscuit are very nice for tea, either hot or cold.
Cream is not necessary -

Light Biscuit.

Boil a quart of milk, and when nearly cold, stir it in
the middle of your pan of flour, with two spoonsful of
yeast, and one of butter and salt; let it lighten for two
or three hours; knead the flour in it, and let it rise
again; a little while before you bake, roll it out, and cut
it with the top of your dredging-box. Let them rise a
few minutes in the dripping-pan.