Abernethy Biscuits

Rub 1 oz. of butter into 1 lb. of flour, adding a dessertspoon of sugar and 1/2 oz. of caraway seed. Mix all together, with 2 eggs, if necessary; add a little milk. roll the batter out, knead it into small, round cakes, making holes with a fork to allow the steam to escape. Bake in moderate oven. - Mrs. C. J. Jeffries, Winnetka, 111.

Arrow-Root Biscuits

Beat 1/4 lb. of butter to a cream; add gradually 3 well-beaten eggs, 1/4 lb. of flour, 1/4 lb. sifted sugar, and 3 oz. of arrow-root pounded to crush the lumps. Mix all smoothly together. Drop in small pieces on a well-oiled tin. Bake in slow oven. - Mrs. C. J. Jeffries, Winnetka, 111.

Bran Biscuits

2 cups of cleaned wheat bran, 1 cup of white flour, 1 teaspoon of baking soda, 1 teaspoon of salt. Mix thoroughly and add 1/2 cup of molasses and 1 1/2 cups of sweet milk. Bake in gem tins in a slow oven for 30 minutes. - Mrs. Ethan Earle, Mayfair, 111.

Brown Biscuits

Sift 2 cups flour, 3 tablespoons baking powder and 1 teaspoon salt into a mixing bowl, rub in thoroughly 2 generous tablespoons butter or lard, then add 1 cup of fine bran; wet with sweet milk, roll to 1/2 inch in thickness, cut as tea biscuits and bake in quick oven. - Mrs. Ella Fairchild. Palatine, 111.

Chocolate Biscuits

Cover 3 large baking-pans with paper that has been well-oiled with washed butter. Sprinkle with powdered sugar. Melt in a cup 1 oz. of chocolate. Add to the yolks of 4 eggs 1/2 cup of powdered sugar, and beat until light and firm. Add the melted chocolate and beat a few minutes longer. Add 3/4 cup of sifted flour and stir in the whites beaten to a stiff froth. The whites and flour must be cut in as lightly as possible and with very little stirring. Drop the mixture in teaspoons on the buttered paper. Sprinkle powdered sugar over the cakes and bake in a slow oven 14 or 15 minutes. - Mrs. C. J. Jeffries, Win-netka, 111.

Delaware Biscuit

To every lb. of flour add 2 1/2 oz. of lard, 1/2 teaspoon yeast powder, pinch of salt and 6 oz. of cold water. Work 30 minutes with bread worker or 1 hr. can be kneaded with the hands. Make into small balls, flatten down a little; prick with a table fork and bake in a quick oven. These biscuits are elegant for lunch with chicken salad. - Mrs. C. C. Cleveland, Bart-lett, 111.

Egg Biscuit

1 cup yeast, 1 qt. water or milk, 1 cup shortening, a little sugar, salt and soda, 2 eggs; wet up soft at night; in the morning put on a board and cut with a small cutter and let rise, and bake 20 minutes. - Mrs. D. O. Dooley, Bensen, 111.

Fruit Biscuits

Mix graham flour with just enough of scalded figs to make an adherent dough by much kneading; roll or cut into biscuits 1/2 inch thick, and 2 or 3 inches square. Bake in a quick oven. - Mrs. E. D. Kelley, Winnetka, 111.

Hot Roll Biscuits

Mix well 6 cups flour, 3 teaspoons baking powder, 2 tablespoons lard or butter, 2 pinches of salt; make a soft dough and roll out thin and spread with this filling; 1 cup of white sugar, 1 egg, beaten well; roll like a jelly roll and cut in slices 1 inch thick; flour the pans well and bake in a hot oven. - Mrs. Eniest D. Dean, Glen View, 111.