• 1 teaspoon salt
  • 1 pint milk
  • 6 1/2 cups flour
  • 2 tablespoons brewer's yeast
  • 1 teaspoon saleratus (baking soda)
  • 3 eggs, beaten
  • Directions

    Add a teaspoon of salt to a pint of new milk, warm from the cow. Stir in flour until it becomes a stiff batter. Add 2 great spoonfuls of lively brewer's yeast. Put it in a warm place and let it rise just as much as it will. When well raised, stir in a teaspoonful of saleratus dissolved in hot water. Beat up 3 eggs and stir with the batter. Add flour until it becomes a stiff dough. Knead it thoroughly, set it by the fire until it begins to rise. Roll out, cut to biscuit form, put in pans, cover it over with a thick cloth, set by the fire until it rises again, then bake in a quick oven.

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