High Biscuit

On baking days, reserve one small loaf and mix a rounded tablespoon butter, a level table-spoon sugar and one egg into it by pulling it to pieces with the hands; knead into a loaf, let it rise, then, by rolling between the hands, make into balls the size of a small hen's egg, place in rows in very well greased dripping-pan; when half full raise the end that is empty almost perpendicular, and shake gently until the balls slide compactly together, then add more, and continue doing so until the pan is full; rub over the top with melted butter, let rise until very light, and bake. - Mildred.

Maple Biscuit

To the well-beaten yolks of twelve eggs, add half pound of powdered or granulated sugar and half a cup of sweet milk; mix one tea-spoon baking-powder in a (scant) half pound of sifted flour, then sift the flour gently into the batter and add flavoring, bake in biscuit pans, spreading the batter one and a half to two inches thick in the pan. If rightly made it will be very light. Do not bake too fast, and have the oven about as for sponge cake. When cold, cut into slices three inches long and one inch wide. Ice the sides, ends and top with white, pink and chocolate icing. Dry in oven, and then, if desired, the bottom may be iced. Build in square blocks and place on table. Serve a plate of the white, one of the pink, and one of the brown, or they may be mixed in building. - Mrs. J. S. Sperry, Nashville, Tenn.

South Carolina Biscuit

One quart sweet cream or milk, one and a half cups butter or fresh lard, two table-spoons white sugar, one good tea-spoon salt; add flour sufficient to make a stiff dough, knead well and mold into neat, small biscuit with the hands, as our grandmothers used to do; add one good tea-spoon cream tartar if preferred; bake well, and you have good sweet biscuit that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as we used to send to the army, and the " boys " relished them " hugely." - Mrs. Colonel Moore,

Soda Biscuit

Put one quart of flour, before sifting, into sieve, with one teaspoon soda and two of cream tartar (or three of baking powder), one of salt, and one table-spoon white sugar; mix all thoroughly with the flour, run through sieve, rub in one level table-spoon of lard or butter (or half and half), wet with half pint sweet milk, roll on board about an inch thick, cut with biscuit cutter, and bake in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. - M. Parloa.


One quart sour milk or buttermilk, one tea-spoon soda, a little salt, two table-spoons melted lard, and flour enough for a stiff batter; drop in a hot gem-pan and bake in a quick oven. - Mrs. A. B. Morey.

Sally Lunn

Sift into a pan a pound and a half of flour, put in two ounces of butter warmed in a pint of new milk, one salt-spoon salt, three eggs well beaten, and two table-spoons of good yeast. Mix well together, and put the whole into a tin pan well greased, and set to rise all night. Bake a little brown in a quick oven. Warm the milk and butter over water until the butter is melted; beat the eggs in a two-quart fin-pail, and if the milk is not hot pour it over them. Stir in half the flour, then add the yeast, stirring thoroughly with the rest of the flour. Let rise over night. Some add two tablespoons sugar and use a tea-spoon soda and two of cream tartar instead of the yeast. - Rhoda, Ballsville, Va~