Beaten biscuit

—into a quart of whole-wheat flour mix a large cup of must be very stiff, and rendered soft and pliable by thorough kneading and afterward pounding with a mallet for at least half an hour in the following manner: pound the dough oat flat, and until of the same thickness throughout; dredge lightly with flour; double the dough over evenly and pound quickly around the outside, to fasten the edges together and thus retain the air within the dough. When well worked, the dough will appear flaky and brittle, and pulling a piece off it quickly will cause a sharp, snapping sound. Mold into small biscuits, making an indenture in the center of each with the thumb, prick well with a fork, and place on perforated sheets, with a space between, and put at once into the oven. The oven should be of the same temperature as for rolls. If they are "Sad" inside when cold, they were not well baked, as they should be light and tender. If preferred, use one third white flour, instead of all whole-wheat. Excellent results are also obtained by chopping instead of pounding the dough.