Baking Powder Biscuits

2 cups white flour. 1/2 teaspoonful salt. 2 teaspoonfuls baking powder.

2 tablespoonfuls butter.

(Lard can be used if wished). Milk to make a soft dough.

Sift flour, salt, baking powder together, rub in the butter, add the milk gradually, cutting it in with a knife. Turn onto a well-floured board, knead it quickly to get in shape. Roll out half an inch thick. Cut in biscuits and bake in a hot oven at once.

Entire Wheat Biscuits

Make the same as baking powder biscuits, using the entire wheat flour with one-third white flour.

Cream Scones

2 cups flour.

2 teaspoonfuls baking powder. 1/4 teaspoonful salt.

2 tablespoonfuls butter.

2 eggs.

1/3 cup cream.

Sift dry materials together, work in the butter with the fingers, beat eggs well and add to the cream. Stir this into the dry materials and butter. Roll out three-fourths inch thick. Cut in diamond shape; brush over with white of egg, slightly beaten, sprinkle with powdered sugar. Bake ten minutes in hot oven.

Short Cake

4 cups flour. 3 teaspoonfuls baking powder.

1/2 tablespoonful salt. 8 tablespoonfuls butter. Milk enough to roll out.

Sift dry materials together, mix in the butter with the fingers, then add milk gradually. Do not use more flour than necessary to roll. Divide the dough in halves. Roll out one-half inch thick, place one-half in buttered pan, spread over with melted butter, place the other half on top of it and bake twenty minutes in hot oven. Remove from pan. Take top layer off. Butter the inside well of both layers. Cover the bottom layer thickly with crushed sweetened fruit and a layer of whipped cream. Place the other layer on top. Cover the top with whipped cream, colored with the fruit juice if liked, or fruit sprinkled over the top. Serve while warm.

Cream Muffins

2 cups flour. 1/2 teaspoonful salt. 2 teaspoonfuls baking powder.

1 cup cream.

2 eggs, beaten separately.

Mix in order given, sifting dry materials together. Add cream and yolks well beaten, then fold in the whites stiffly beaten. Bake in gem pans to serve at once.

English Muffins

Beat two eggs very light, add one teaspoonful of salt and two tablespoonfuls of softened butter, one tablespoonful of sugar, one cup of warm milk, and one-half yeast cake dissolved in one-half cup of warm water; stir in enough flour to make a stiff batter, beat thoroughly and let stand over night in a cool place. In the morning beat thoroughly again, turn into well-buttered muffin pans and let rise slowly for one hour, then bake about twenty minutes.

Rice Muffins

1/2 cup well-cooked rice. 1 1/2 cups white flour. 2 teaspoonfuls baking powder. 1/4 teaspoonful salt.

1 tablespoonful sugar. 1 tablespoonful melted butter.

1 cup milk.

2 eggs.

Sift flour, salt, sugar and baking powder together, then add rice, well beaten eggs, milk and butter. Bake in muffin pans for twenty minutes.