Drop Biscuit

3 cups of flour, 2 scant teaspoonfuls of baking powder, butter and lard the size of a walnut, 1/2 tea-spoonful salt, milk to soften. Bake in muffin pans.

Mrs. L. H. Hoffacker.

Cream Biscuit

2 cups of flour, 2 even tablespoonfuls of baking powder, 2 teaspoonfuls of salt. Sift 3 times, add 1 cup of sweet cream, mix lightly with a fork, roll and bake in a quick oven.

Mrs. J. H. Fleming.

Cream Biscuit

1 pt. of flour, 1 cup sweet cream, 1 tablespoonful of baking powder. Salt.

Miss Belle Peters.

Maple Biscuit

Make an ordinary baking powder biscuit dough and roll thin. Spread with shaved maple sugar, ordinary brown sugar will do, and butter, using 1/4 as much butter as sugar. Roll up the dough and slice as one would cut a jelly roll for serving. Bake in a very hot oven and serve hot.

Miss Emily J. Young.

Maryland Biscuit

Rub 1/2 lb. lard into 3 lbs. flour, add 1 spoonful of salt, 1 teacupful cream, and sufficient water to make stiff dough. Divide into 2 parts and work each part well till it will break off short, and is smooth. Some pound it with an iron or axe until it blisters. Break off small pieces and work into little round cakes, and stick with a fork. Bake in a quick oven. These biscuits are nice either hot or cold.

Mrs. H. D. S.

Soda Biscuit

1 qt. of sifted flour, 1 heaping tablespoonful of lard, 1 even teaspoonful of soda dissolved in 1 pt. of sour milk, a pinch of salt. After raising 15 or 20 minutes, bake in an oven not too hot. If sour cream is to be had, use it instead of milk, and leave out shortening. Mrs. Lewis Brockley.

Corn Pone

2 cups of corn flour, 1 cup of wheat flour, 1 table-spoonful of sugar, 1 teaspoonful of soda dissolved in hot water, 1 egg, butter size of an egg, 1 teaspoon-ful salt. Milk as needed to make batter the right consistency. Mrs. Alice Benford.

Corn Meal Pone

One-half cup sugar, 1/2 cup lard, 1 cup sweet milk, 1 egg, 2 cups flour, 1 cup corn meal, 3 teaspoonfuls baking powder, and a pinch of salt. Mix well to-gether and add lard last. Mrs. H. B. Baer.

Spoon Bread

Scald 1 pt. of corn meal with 1 pt. of boiling water, add to this 2 beaten eggs, 1/2 teaspoonful of salt, a lump of butter the size of a walnut, melted, 1 tea-spoonful of baking powder, 1 1/2 pts. of sweet milk. Bake slowly in a pudding dish 1 hour.

Mrs. Guy Newcomer.

Corn Bread

1 cup corn meal, 1 cup wheat flour, 1/2 cup white sugar, 1 cup sour cream, 2 eggs, 1 teaspoonful soda, 1/2 teaspoonful salt. Stir all together. Bake in jelly molds. Mrs. H. M. Stokes.

Spider Corn Bread

One and one-third cups corn meal, one-third cup wheat flour, 1 tablespoonful sugar, 1 teaspoonful salt, 2 heaping teaspoonfuls baking powder; 3 eggs, 1 pt. of milk; 1 heaping tablespoonful butter, 1 cup of milk. Mix dry ingredients, beat eggs and add milk, and stir into the dry mixture. Partly melt the butter in a hot spider, pour in mixture and add the cup of milk without stirring. Bake in hot oven 30 minutes. When done there will be a streak of custard through the middle. Serve from spider with cream and sugar.

Ruth Conrad Henry.