Beaten Or Virginia Biscuit

Two quarts of Sperry Flour; two tablespoonfuls of lard; one teaspoonful of salt. Mix with water and a little milk. Beat, or work until the dough blisters. Cut out and stick with a fork. Good for luncheon; best hot for breakfast.

Mrs. M. Goodfellow.


Sift well together a quart Sperry Flour, a level spoonful of salt, two teaspoonfuls of Folger's Golden Gate Baking Powder. Rub in two tablespoonfuls of shortening as lightly as possible with the fingers, just working until it is well blended with the flour. Mix to a very soft dough with the milk or water, having this always as cold as possible. Mix with a flexible knife in preference to either a spoon or the hand, as the steel blade of the knife is colder than the spoon, and also because it cuts and mixes the dough more thoroughly. Turn dough on a well-floured board and roll or pat with the hands until about three-quarters of an inch thick. Cut into biscuits and lay, not touching, on a baking pan. Bake in quick oven 12 or 15 minutes. The chief requirements of good biscuits are: 1 - A very soft dough, so soft as to be almost sticky; 2 - Very little handling, because much manipulation destroys their lightness; 3 - Very quick oven. If not allowed to touch each other in pan, they will be much lighter and more delicate.

G. H.

Parker House Rolls

One cake yeast, one tablespoonful sugar, one pint milk, lard size of an egg, one teaspoonful salt, Sperry Flour. Melt lard in milk, make stiff batter. Let rise, mix and knead thoroughly; let rise. Roll half an inch thick, cut with large biscuit cutter, spread with melted butter, fold together, let rise very light. Bake in quick oven; serve hot.

Mrs. R. E. Keys.

Nut Bread

Four cups Sperry Flour, four teaspoonfuls Folger's Golden Gate Baking Powder, one teaspoonful salt, one-half cup sugar, one cup of chopped nuts. Mix dry ingredients up. Beat one egg, two cups sweet milk, and mix with other portion; put it in two deep baking tins and let it stand one-half hour before baking. Add a few raisins if desired.

Mrs. Arnold Nelson.

Dyspeptic Bread

Sift together one pint Sperry Flour, one tea-spoonful salt, two rounding teaspoonfuls Folger's Golden Gate Baking Powder. Mix to soft dough with milk or water; knead 2 minutes, turn into a greased pan, and allow to rise 10 minutes before baking. Bake slowly for 40 minutes. This bread can be eaten by those with weak digestion, who cannot assimulate bread prepared with yeast.

Mrs. E. Lewis.

Timbale Shells

Mix three-quarters of a cup of Sperry Flour with one-half teaspoonful of salt; add two-thirds of a cup of milk and one egg well beaten; when perfectly smooth, add one tablespoon-ful of oil; dip a hot timbale iron in this batter, and fry the mixture which clings to the iron in hot fat deep enough to cover.

Mrs. Belle B. Chisman.

Maryland Spoon Corn Bread

Put one quart of milk on the fire, and when it comes to a boil stir in four large kitchen-spoonfuls of white corn meal. Let it cook until very thick, stirring constantly. Put it aside to cool, then add three eggs which have been beaten, with two tablespoonfuls of Sperry Flour and a big pinch of salt.