These are good and economical, as no eggs are used in this recipe.
EXTRA FINE "QUAKER BONNET" BISCUITS For these quaint-looking, delicious biscuits, a sponge was prepared consisting of: 1 pink milk.
3 eggs.
1/2 cup mixture butter and lard.
1 yeast cake (Fleischman's).
About 7 cups flour.
Set to rise early in the morning.

When well risen (in about 3 hours), roll dough into a sheet about 1/4 inch in thickness, cut with a half-pound baking powder can into small, round biscuits, brush top of each one with melted butter (use a new, clean paint brush for this purpose), place another biscuit on top of each one of these, and when raised very light and ready for oven brush top of each biscuit with a mixture consisting of half of one yolk of egg (which had been reserved from the ones used in baking), mixed with a little milk.

Biscuits should have been placed on a baking sheet some distance apart, let rise about one hour until quite light, then placed in a quick but not _too hot_ an oven until baked a golden brown on top.
Mary gave these the name of "Quaker Bonnet" Biscuits, as the top biscuit did not raise quite as much as the one underneath and greatly resembled the crown of a Quaker bonnet.
From this quantity of dough was made three dozen biscuits.

These are not cheap, but extra fine.
BUCKS COUNTY CINNAMON "KUCHEN" Explicit directions for the making of these excellent raised cakes was given Mary by an old, experienced Pennsylvania German cook.

They were prepared from the following recipe: Early in the morning 1 pint of milk was scalded.