Maryland Biscuits

10 cups sifted flour 1 cup lard

1 teaspoon salt

1 very small pinch soda

Make into a stiff dough with ice water and beat with a hatchet 1 hour. - Mrs. Ingram

Waffles

1 tablespoon sugar

1/2 (not quite) teaspoon salt Butter size of an egg

2 eggs (beat separately)

2 cups milk Flour to make a batter 2 rounding teaspoons baking powder

- Miss Konsberg

Baking Powder Biscuit

Pass through sieve three times, 2 l/2 cups flour. 1 tea-spoon salt and 4 level teaspoons baking powder; with a knife or the tips of the fingers work in from 2 to 4 tablespoons shortening; add from 1/2 to 2/3 cup milk or milk and cold water, a little at a time, mixing it with a knife, little by little until the whole is a softish dough. Turn out on a floured board, knead lightly to a smooth mass, pat with the rolling pin, and roll into a sheet about 3/4 inch thick, cut into rounds and bake 15 or 20 minutes. Graham, rye, or half white and half entire wheat may be used.

- Mrs. S. F. Harris

Snow Ball Biscuit

4 cups flour

2 tablespoons butter

Rub butter into flour, sift in 4 teaspoons baking powder, stir this lightly together, then add about 2 cups sweet milk. Handle as little as possible when rolling out; cut and bake in hot oven. - Miss Ethel Templet on

Pop Overs

Beat 1 egg until very light, add 1 cup milk and continue beating with an egg beater, while 1 cup flour sifted with 1/4 teaspoon salt is gradually beaten into the mixture. Butter 6 cups in an iron muffin pan and half fill the other 6 with boiling water; put 1 teaspoon butter into the buttered cups, heat well and pour in the mixture. Bake in moderate oven 35 minutes. By putting a little water into the unused cups burning is avoided. - Miss Templet on

Cheese Straws

1 pint flour

1/2 pint grated cheese

Mix into paste with a little butter, like pie crust; roll into a thin sheet and cut into strips about 6 inches long. Bake a delicate brown.

Cinnamon Sticks

Cut sticks of bread 1 inch thick, then in strips 1 inch wide; butter 2 sides of strips, sprinkle with sugar and cinnamon and toast. Serve hot.

- Miss Margaret Raymond