Southern Spoon Bread

1 1/2 Cups corn meal, 3 cups buttermilk, 1/2 teaspoon soda, 1 teaspoon salt, 2 eggs well beaten. Bake 30 minutes.

Mrs. W. V. Rathbone.

Scotch Scones

Sift 2 cups flour, add 1 teaspoon soda dissolved in 1 pint sour milk, mix to a soft dough, roll out 1 inch thick on floured board. Cut in biscuit shape and bake on a hot greased griddle until brown on both sides. Serve with butter.

Mrs. Fred Baumer.

1 Pint sifted flour, 1 egg, 1 heaping tablespoon lard, pinch of salt, 1 heaping teaspoon baking powder, enough milk for a soft dough, add beaten egg with milk. Roll thin, spread with butter, cut in squares and fold. Bake.

Mrs. C. E. Combe.

Stockbridge Bread

1 Cup sifted white corn meal, 1 cup boiling water, 1 tablespoon butter, 1/2 cup sweet milk, 1 teaspoon salt, 1 egg. Pour meal into water and stir, cook briskly until smooth (about 5 minutes), take from fire and add butter and salt, stir in well, add milk and well beaten egg, beat all hard, put in buttered dish, cook in moderate oven until raised and brown. Mrs. D. A. Lehman.

Graham Loaf

1 Egg beaten, 1 teaspoon salt, 2 tablespoons sugar, 1 cup sour milk, 1/2 teaspoon soda, mix all together well, add enough graham flour to make a little thicker than cake dough, bake 20 minutes in slow oven.

Mrs. D. A. Lehman.

Biscuit Dough Schnecken

To a regular baking powder biscuit dough add an egg. Roll out the dough lightly on a floured board, fill the dough with grated almonds, minced citron, chopped raisins, dabs of jelly and plenty of butter. Bake in greased deep skillet and put bits of butter and sugar over the top of the rolled, filled, snail like schnecken. These are especially nice for afternoon coffee. Mrs. Fred Baumer.

Bran Bread

2 Cups clear bran, 1 cup flour, 1/2 cup molasses with 1 tea-spoon soda dissolved in it, 1 cup buttermilk. Flavor if preferred. Make into loaf and bake in slow oven 1 hour. Highly recommended by doctors.

Raisin Puffs

2 Eggs, 4 to 6 tablespoons melted butter, 2 cups flour, 1 cup sweet milk, 2 tablespoons sugar, 2 teaspoons baking powder or instead of 1 teaspoon baking soda and 2 teaspoons cream tartar, 1 cup seeded raisins chopped fine, steam 1/2 hour in tea cups. This seems to make the puffs better flavored. Have either hard or soft sauce to pour over them.

Mrs. Fannie Gaskins.

Date Muffins

1/3 Cup butter, J cup sugar, J teaspoon salt, 1 egg, 3/4 cup milk, 2 cups flour, 4 teaspoons baking powder, 1 pound dates cut fine. Sift dry ingredients and cut dates into it. Cream butter and sugar and add milk and other ingredients. Bake in muffin pans 25 minutes. These muffins are good without the dates or other fruit may be used.

Mrs. C. E. Combe.

Potato Flour Muffins

4 Eggs, pinch salt, 1 cup potato flour, 1 teaspoon baking powder, 1 teaspoon melted butter, 2 tablespoons ice water.

Beat whites of eggs very stiff and dry, add salt and butter to beaten yolks and fold into whites, sift flour and baking powder twice and thoroughly beat into egg mixture. Bake in moderate oven 15 or 20 minutes. Not good if they stand over 5 minutes. Mrs. Fannie Gaskins.

Plain White Muffins

2 Cups flour, 1 cup sweet milk, 1/4 cup melted butter, I teaspoon soda, 2 teaspoons cream tartar, 2 tablespoons sugar, 1 egg well beaten. Bake in gem pans 1/2 hour.

Mrs. W. V. Rathbone.

Graham Gems

1 Cup sweet milk, 1 cup graham flour, 2 teaspoons sugar, 1 egg well beaten, 1 teaspoon baking powder, 1/2 teaspoon salt. Bake in gem pans in hot oven 15 minutes.

Mrs. W. V. Rathbone.

Graham Gems

2 Cups sour milk, 1 teaspoon soda, 1 egg, butter size of walnut, 1 teaspoon salt, 1 tablespoon sugar, 1 cup white flour and enough graham flour to make a stiff batter. Bake in gem pans. Mrs. M. S. Coleman.

Waffles

2 Eggs, 1 cup sour milk, 1 3/4 cups flour, 1 tablespoon melted butter, 1/2 teaspoon salt, 1 tablespoon sugar, 1/2 tea-spoon soda, 2 teaspoons baking powder. Beat egg yolks light, add, alternately, beating well, the milk and flour. When mixed well add butter, baking powder, salt and whipped whites of eggs. All measurements are level.

Mrs. Grace Baker.