Cream Of Tartar Biscuit

1 cupful milk

2 tablespoonfuls butter, but-terine or drippings

2 teaspoonfuls cream of tartar

1 teaspoonful soda 1/2 teaspoonful salt Bread flour - probably 2 1/2 cupfuls

Melt the fat and add it to the liquid. Sift the salt, cream of tartar, soda and 1 cupful of the flour together. Add the liquid and enough flour to make a soft dough

Roll out to one-half inch thickness and cut in rounds. Bake about twenty minutes in a quick oven.

Sweet Cream Biscuits

1 1/2 cupfuls heavy sweet cream 3/4 teaspoonful salt 1 teaspoonful soda

2 1/2 teaspoonfuls cream of tartar

Bread flour to roll, about 2 1/2 cupfuls

Sift together a cupful of the flour with the remaining dry ingredients. Stir this into the cream with enough additional flour to roll. Pat out to one-half inch in thickness, shape with a small cutter and bake fifteen minutes in a hot oven.

Dumplings

2 cupfuls bread or whole wheat flour

4 teaspoonfuls baking powder

1/2 teaspoonful salt 1 1/2 tablespoonfuls shortening 3/4 cupful milk and water in equal parts

Mix the dry ingredients, and work in the shortening with the finger tips. Add the liquid gradually. Toss on a floured board and pat out to one-half inch in thickness. Shape with a biscuit cutter, place in a colander or steamer, set over boiling water or the liquid designated and steam twelve minutes. Serve at once.

Butter Cakes, New York Style

2 3/4 cupfuls bread flour

1 1/2 cupfuls buttermilk or sour milk 1 teaspoonful soda

1 teaspoonful salt

1 egg yolk

2/3 tablespoonful melted butter

Sift together the dry ingredients three times. Make a hole in the center and pour in 1/2 cupful of the buttermilk mixed with the egg yolk, beaten, and the melted butter. Stir well until the liquid is all taken up, and then add the remaining buttermilk. Turn onto a floured board and work until the elasticity seems to have disappeared. Pat out to three-quarter inch in thickness, and cut into biscuits two and one-half inches across. Set aside in a cool place for two or three hours, or less time if necessary, and then fry very slowly on a griddle, as in cooking English muffins.

To serve: Split while hot, and spread generously with butter.

Yorkshire Pudding

1 1/4 cupfuls milk 1 1/4 cupfuls flour

2 eggs

1/2 teaspoonful salt

Mix the salt and flour, and add the milk gradually, beating well to form a smooth paste, then add the eggs, beaten, whipping thoroughly. Cover the bottom of a pan with some of the beef fat from roasting beef and pour in the pudding mixture one-half inch deep. Bake twenty minutes in a hot oven, basting, after well-risen, with some of the fat from the pan in which the meat is roasting. Break in squares for serving, as cutting makes it heavy.

French Pancakes

Make as plain griddle cakes, the size of a saucer. Spread with jelly or jam, roll up and sift with powdered sugar.

Soft Gingerbread

1 cupful Barbadoes molasses 3/4 cupful sugar 1 cupful boiling water 3 tablespoonfuls melted lard, sausage or bacon fat

3 cupfuls bread flour 1 teaspoonful soda 1 teaspoonful salt 1 1/2 teaspoonfuls ginger

Melt the fat in the water, add the molasses and sugar and beat in all the dry ingredients sifted together; bake in a sheet in a dripping pan, thirty minutes in a moderate oven.