Cinnamon Rolls

Rub one tablespoon of lard into two quarts of flour. Moisten one cake of dry yeast. Scald one pint of milk, and when cool, but not cold, add to the flour. Beat well, add one teaspoon of salt, one-half cup of sugar and the softened yeast. Let rise. At second kneading, roll thin, spread with melted butter, brown sugar, cinnamon, currants and finely shaved citron. Roll and cut off pieces an inch thick. Stand these on end, allow to rise and bake.

Cinnamon Rolls

One pint milk (or water), one cake compressed yeast, one table-spoon sugar, one tablespoon butter (or lard), one and one-half pints sifted GOLD MEDAL FLOUR. Dissolve yeast and sugar in the milk. Work the butter into the sifted flour, then add to the liquid and mix well. Cover with a bread towel and allow to stand until very light; about two or three hours, according to the temperature. Work down gently and allow to rise again from one-half to three-quarter hours. Dust the board with flour and roll out the dough ten inches wide and one-fourth inch thick. Spread over the dough butter, brown sugar, cinnamon and currants, using these freely. Roll up similar to a jelly roll and cut into pieces one and one-half inches long and set on end in pans. Prepare the pans by spreading over the bottom both butter and brown sugar about one-fourth inches deep. Allow to rise and bake as you would rolls. When taken out of the oven turn upside down on a paper and allow to stand a minute before removing from the pan.

Biscuit

Sift two cups Bowman's Royal flour in bowl. Place in center piece of lard or butter size of egg. On top of this put two teaspoons Royal Baking Powder. Mix while gradually pouring sweet milk on lard and baking powder, to consistency for rolling and cutting out. Bake in hot oven. - Mrs. George Mathews.

Biscuit For Two

One cup flour, one teaspoon Royal Baking Powder, one-half tea-spoon salt (little sugar if desired), lard size of a walnut. Mix well; add milk enough to make stick together; put on board and pat with hand until one-half inch thick. Cut out and bake in hot oven. - Mrs. Chas. Emmerson.

Potato Split Biscuit

Bake two large potatoes; while hot wash through a strainer into a stone jar. Into the hot potatoes stir a cupful of lard and butter mixed, salt and two well beaten eggs. Add to this a cupful of milk in which has been dissolved one-half cake of compressed yeast and a tablespoon of sugar; stir in one quart of sifted flour. Mix this at eight o'clock in the morning, cover and leave anywhere in the kitchen in winter. At eleven o'clock add to the dough one pint of sifted flour, set away for a second using, at four o'clock turn out on the biscuit board and with just sufficient flour to handle it, roll out and cut with biscuit cutter, placing in a baking pan, one on top of the other, with a little butter between. Cover with towel and let rise two hours. Bake in quick oven for six o'clock dinner. - Mrs. Amaryn Gilbert.