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Ingredients.—To every lb. of flour allow 2 oz. of butter, about ½ pint of skimmed milk. Mode.—Warm the butter in milk until the former is dissolved, and then mix it with the flour into a very stiff paste; beat it with a rolling-pin until the dough looks perfectly smooth. Roll it out thin; cut it with the top of a glass into round biscuits; prick them well, and bake them from 6 to 10 minutes. The above is the proportion of milk which we think would convert the flour into a stiff paste; but should it be found too much, an extra spoonful or two of flour must be put in. These biscuits are very nice for the cheese course. Time.—6 to 10 minutes. Seasonable at any time.

ROAST BLACK-COCK.