Date Biscuits

Add one-half cup dates, stoned and quartered, to the recipe for baking-powder biscuits.

Soda Biscuit

2 cups flour

1/2 teaspoon soda

1 cup thick sour milk

1 teaspoon salt

2 tablespoons shortening

Follow directions for baking-powder biscuit. The dough should be stiffer than for baking-powder biscuit.


2 cups flour

4 teaspoons baking-powder

1 teaspoon salt

4 tablespoons shortening 2/3 cup milk

Mix and sift the flour, baking-powder and salt, and chop in the shortening. Add sufficient milk to make a soft dough. Toss on a floured board and roll into a sheet one-half inch thick. Shape with a small round cookie-cutter. Bake on a griddle, turning so that both sides are cooked to a delicate brown. Lay a napkin on a plate, arrange the scones on it and fold the corners of the napkin over them. Split and butter while hot.

Sally Lunn

1/2 cup shortening

1/4 cup sugar

4 teaspoons baking-powder

2 cups flour 1 cup milk 1 egg

Cream the shortening with the sugar. Mix and sift together the flour and baking-powder and add to the creamed mixture, alternating with the milk. Add the beaten egg and bake in a loaf or in muffin-pans, in a moderate oven (350°-400° F.). When fresh huckleberries are in season, one cup stirred in just before baking will be an agreeable addition.

Southern Beaten Biscuit

2 cups flour 1 teaspoon salt cup shortening Milk and water

Sift the flour with the salt. With the tips of fingers work in shortening and moisten to a stiff dough with equal quantities of milk and water mixed. Place on floured board and beat with rolling-pin for at least one-half hour, folding the dough every few minutes. Roll to one-third inch thick, shape with a biscuit-cutter about two inches in diameter, prick with fork and place on greased baking-sheet or inverted dripping-pan. Bake twenty minutes in hot oven (400°-425° F.). They should be light, of even grain, and should crack at the edges like crackers.

Spoon Corn Bread

2 cups water

1 cup white corn-meal

1 cup milk

1 tablespoon shortening

1 teaspoon salt

2 eggs

Mix the water and corn-meal and bring slowly to the boiling-point. Cook five minutes. Add the milk, shortening, salt and well-beaten eggs. Beat thoroughly and bake in a well-greased pan for twenty-five minutes at 400° F. Serve from the same dish with a spoon.

Southern Spoon Bread

1/4 cup of fat and cracklings from pork, beef, or chicken fat

3 cups boiling water

1/2 teaspoon salt

1 cup corn-meal

2 eggs

Add fat and cracklings to the water, and when boiling sprinkle in the salt and corn-meal, stirring constantly. Cook in a double boiler one hour, cool, and add the well-beaten eggs. Turn into a greased baking-dish and bake in a moderate oven (350° F.) three-fourths of an hour.

Northern Johnny Cake

2 cups corn-meal 2 cups sour milk 2 tablespoons shortening 2 tablespoons sugar, white or brown

1 1/2 teaspoons salt

2 eggs

1 teaspoon soda

1 tablespoon cold water

Cook together the meal, milk, shortening, sugar and salt in a double boiler for about twenty minutes. Allow the mixture to cool, then add the well-beaten eggs and the soda dissolved in the water. Bake in a shallow iron or granite pan for about thirty minutes at 400° F.

In case there is not time to cook and cool the meal, the following method of mixing may be used. Mix and sift together the meal, sugar, salt and soda, add the sour milk gradually, then the well-beaten eggs and the melted fat. Bread made by this method does not have as good texture as that made by the first method.