to twenty minutes, the longer the better; let it rise until light again, roll this out about half an inch thick and cut out with a biscuit-cutter, or make it into little balls with your hands; cover and set in a warm place to rise.  When light, bake a light brown in a moderate oven.  Rub a little warm butter or sweet lard on the sides of the biscuits when you place them on the tins, to prevent their sticking together when baked.

LIGHT BISCUIT.  No. 1.

Take a piece of bread dough that will make about as many biscuits as you wish; lay it out rather flat in a bowl; break into it two eggs, half a cup of sugar, half a cup of butter; mix this thoroughly with enough flour to keep it from sticking to the hands and board.  Knead it well for about fifteen or twenty minutes, make into small biscuits, place in a greased pan, and let them rise until about even with the top of the pan.  Bake in a quick oven for about half an hour.

These can be made in the form of rolls, which some prefer.

LIGHT BISCUIT.  No. 2.

When you bake take a pint of sponge, one tablespoonful of melted butter, one tablespoonful of sugar, the white of one egg beaten to a foam.  Let rise until light, mold into biscuits, and when light bake.

GRAHAM BISCUITS, WITH YEAST.

Take one pint of water or milk, one large tablespoonful of butter, two tablespoonfuls of sugar, a half cup of yeast and a pinch of salt; take enough wheat flour to use up the water, making it the consistency of batter-cakes; add the rest of the ingredients and as much Graham flour as can be stirred in with a spoon; set it away till morning; in the morning grease a pan, flour your hands, take a lump of dough the size of an egg, roll it lightly between the palms of your hands, let them rise twenty minutes, and bake in a tolerably hot oven.

EGG BISCUIT.

Sift together a quart of dry flour and three heaping teaspoonfuls of baking powder.  Rub into this thoroughly a piece of butter the size of an egg; add two well-beaten eggs, a tablespoonful of sugar, a teaspoonful of salt.  Mix all together quickly into a soft dough, with one cup of milk, or more if needed.  Roll out nearly half of an inch thick.  Cut into biscuits, and bake immediately in a quick oven from fifteen to twenty minutes.

PARKER HOUSE ROLLS.

One pint of milk, boiled and cooled, a piece of butter the size of an egg, one-half cupful of fresh yeast, one tablespoonful of sugar, one pinch of salt, and two quarts of sifted flour.

Melt the butter in the warm milk, then add the sugar, salt and flour, and let it rise over night.  Mix rather soft.  In the morning, add to this half of a teaspoonful of soda dissolved in a spoonful of water.  Mix in enough flour to make the same stiffness as any biscuit dough; roll out not more than a quarter of an inch thick.  Cut with a large round cutter; spread soft butter over the tops and fold one-half over the other by doubling it.  Place them apart a little so that there will be room to rise.  Cover and place them near the fire for fifteen or twenty minutes before baking.  Bake in rather a quick oven.