• 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 (2 will answer) and stir with the batter. Add flour until it becomes tolerable 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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