Corn Meal Biscuits.

One and a quarter cups flour, 3/4 cup corn meal. 4 teaspoons baking powder, 1/2 teaspoon salt, 1 tablespoon sugar, 1/52 tablespoon butter, 2 eggs, 3/4 cup milk. Mix like biscuits.

Mrs. Hege.

Cream Date Biscuits.

Two cups flour, 1 cup sweet cream. 1/2 teaspoonful salt (scant). 1 rounding teaspoonful baking powder. Mix well, roll out thin and cut with biscuit cutter: now place a seeded date on half the biscuit, then fold over the other half and place a date on top: brush over the tops with cream and bake in quick oven.

Mrs. W. J. Jeter.

Bran Gems.

Two cups bran, small teaspoon soda, small teaspoon baking powder, small teaspoon salt. 1 cup white flour. 14 cup molasses, 1/4 cup milk or water. Mix thoroughly and bake in slow oven for 1 hour.

Mrs. N. O. Anderson.

Bran Gems.

Two cups wheat bran, 1 cup flour, 1 teaspoonful soda, 1 1/2 cups sour milk, 1/4 cup shortening. 3 table-spoonfuls molasses.

Ida B. Davison.

Muffins.

Two cups sifted flour. 2 slightly rounding teaspoon-fuls baking powder. 1/2 teaspoonful of salt. 2 rounding tablespoonfuls butter. 2 rounding tablespoonfuls sugar, 2 eggs, 3/4 cup sweet milk. Sift flour, salt, baking powder and sugar together, rub butter into them, then add the milk; add the eggs unbeaten, stir just long enough to mix. Bake in gem pans 15 minutes in quick oven.

Mrs. W. J. Jeter.

Muffins.

Two cups flour, 4 teaspoons baking powder, 1/2 tea-spoon salt, 2 tablespoons of sugar, 1 cup milk. 2 tablespoons of melted butter. 1 egg. Sift flour, baking powder, salt and sugar together. Beat egg, add milk, then dry ingredients, adding melted butter last. Bake from 20 to 25 minutes.

Muffins.

One-fourth cup butter, 1/4 cup sugar, 1 egg, pinch of salt, % cup milk, 21/2 cups flour, 3 heaping teaspoons baking powder. Cream butter and sugar. Mix in yolk of egg, add milk, next sifted flour and baking powder. Fold in beaten white. This makes a stiff batter.

Mrs. S. B. Snyder.

Muffins.

Two cups of flour. 1 cup sweet milk. 1 tablespoonful sugar, 1 tablespoonful butter, 1 tablespoonful lard, 2 eggs, 2 teaspoonfuls- baking powder.

Mrs. Hanvey.

Muffins.

Two cups of flour. 1 cup of sweet milk, 1/4 cup sugar. 1/2 teaspoon salt. 2 teaspoons baking powder, 1 egg. 1 tablespoon melted butter or cottolene. Bake in moderate oven.

Mrs. O. P. Lockhart.

Muffins.

One tablespoonful of butter, 1 tablespoonful of sugar, 1 egg, 1 teaspoonful of baking powder, 1 cup of flour, 1/2 cup of sweet milk. Cream together butter and sugar, beat whole egg well and add. Stir in dash of salt, the milk, and then the sifted flour, into which the baking powder has been mixed. Beat well, bake quickly.

Mrs. J. M. Woodruff.

Rice Muffins.

Two and a quarter cups flour, 3/4 cup cooked rice, 3 teaspoons baking powder, 1/3 teaspoon salt. 2 tablespoons sugar, 1 cup milk, 1 egg, 2 tablespoons molted butter. Mix flour, salt, baking powder and sugar. beat egg well and add 1/2 cup of milk, mixing remainder of milk with rice, and add slowly to flour, etc.; beat well and add butter. Bake in gem pans 10 or 12 minutes.

Miss Bartiett.

Buttermilk Waffles.

One pint flour, 1/2 teaspoon baking powder, 1-3 tea-spoon salt. 1 egg well beaten, 1 1/2 cups buttermilk into which 1/2 teaspoon of soda has been stirred,1/2 tablespoon melted butter. Sift the flour, baking powder and salt together. Beat the yolk and white of egg separately, add the yolk, buttermilk and melted butter, lastly the white beaten stiff.

Ida B. Davison.

Quick Waffles.

One pint sweet milk, 1/2 cup butter melted, sifted flour to make a soft batter; add the beaten yolks of three eggs, then the beaten whites, and lastly (just before baking), two teaspoons baking powder, beating very hard and fast for a few minutes.

Mrs. J. M. Woodruff.

Wafflles.

Sift together thoroughly 2 cups of flour, 2 teaspoons baking powder and 1 teaspoon of salt. Add 1 pint of milk or enough to make a good batter. Add 1 tablespoon melted butter and the yolks of 2 eggs. Add the well beaten whites of the 2 eggs last.