Cream Biscuits

One quart flour, 1 tablespoon lard, 1 teaspoon salt, 1 pint with flour. Add pinch of salt. Pour into this a coffee cupful of sour cream with ½ teaspoon soda. Add enough sweet milk to handle like any biscuits. Roll, cut and bake in hot oven.

- Mrs. Robt. F. Thaxter.

Biscuits

One quart flour, 1 tablespoon lard, 1 teaspoon salt, 1 pint sweet milk (use cold water when milk cannot be obtained), 3 teaspoons baking powder. Sift together flour, salt and baking powder, rub in the lard cold, add milk and form into smooth, consistent dough. Roll out dough ¾ inch thick, cut and bake in a hot oven. The softer the dough and the quicker into the oven the better the biscuit.

- Mrs. John E. Hill.

Maryland Biscuit

Flour, 3 pounds; lard, 7 ounces; milk, sweet, ½ pint; water, cold, ½ pint; salt, 1 ounce. Mix all together, work till smooth, roll out thin, bake in a hot oven. - Miss Metcalfe.

Cream Biscuit

To 2½ cups of flour add ½ teaspoonful of salt, 2 heaping teaspoonfuls of baking powder. Sift and then add 2-3 of cup of thick cream (if it is sour put in a piece of soda the size of a pea). Don't leave any sour milk with the cream, but put in enough sweet milk to make a rather soft dough. Do not knead more than is necessary to roll out. Brush them over with milk and bake 15 or 20 minutes. This amount will make 13 biscuits ordinarily. - Mrs. Burdick.

Graham Bread

Sour milk, 1 pint; molasses, ½ cup; soda, 1 level teaspoon; salt. ½ teaspoon; graham flour, 2½. cups. Sift soda with flour, bake in baking powder cans 40 minutes.

- Mary E. Thompson.

Graham Loaf

Into 1 quart of graham flour sift 1 teaspoonful of salt and 2 of baking powder. Put the chaff back into the flour and mix with a scant cup of molasses and a large cup of milk. Bake about 40 minutes. - Mrs. G. W. Knight.

Parker House Rolls

One quart flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon sugar. Sift together, then mix in 1 tablespoon butter and add 1 pint cold milk in which 1 egg has been beaten. Cut With a large cutter, spread top with melted butter, fold half over, rub top with sweet milk and bake in a hot oven. - Mrs. John E. Hill.

Brown Bread

Four cups graham flour, 1 cup sugar, 2 teaspoonfuls salt, 3 teaspoonfuls baking powder, butter size of egg. Mix well. Add water to make stiff batter. Bake 1 hour in slow oven.

- Mrs. W. A. Davis.

Graham Bread

Two cups milk, ½ cup brown sugar, 4 cups graham flour, salt, and 2 level teaspoons baking powder. Bake in loaf, 40 minutes. - Mrs. Percy Jackson.

"Hoe" Cake

Sift 1 pint white corn meal and .1 teaspoon salt, add cold water to make stiff batter, stir well and spread on a greased "hoe" or griddle, making one large round cake ½ inch thick. Cook on top of range,, turn and bake on both sides.

. 1 - Mrs. C. H. Lee.

Sponge Corn Cake

One cup flour, ½ cup corn meal, ½ teaspoon salt, ½ teaspoon soda, 1-3 cup of sugar, 1 egg, 1 tablespoonful of melted butter, 1 cup sour milk. Bake in shallow pan or gem pans.- Mrs. R. F. Thaxter.