Biscuit

One quart of flour, after sifted, two heaping teaspoons Royal Baking Powder, one-half teaspoon salt, sift all together; add lump of lard the size of an egg, and work together thoroughly, then add sweet milk to make a soft dough; beat well and add just enough flour to roll. Bake in a moderate oven. - Nancy Huebner.

Southern Beaten Biscuit

Four cups flour, one heaping iron spoon of lard, one teaspoon salt, enough water and milk mixed for stiff dough. Use three cups of flour at first, work the fourth cup in gradually, work and beat until it blisters good; take very small piece and work in hand until round, flatten out the size of a biscuit; prick with fork and bake in moderate oven until a nice brown. - Mrs. H. L. Ronalds.

Bran Gems

Bran one pint, flour one pint, molasses one large teaspoon, soda one small teaspoon, salt; milk to mix moderately stiff. Drop in gem tins and bake in quick oven. Add nuts or raisins chopped fine, if desired. - Florence Melrose.

Graham Gems

Mix together two teacupfuls of sour milk, two tablespoons brown sugar, one large teaspoon salaratus, and the same of salt. Mix into a stiff batter with Graham flour. Have gem irons hot and bake twenty minutes in hot oven. - Carro Melrose.

Graham Gems

Two tablespoons sugar, two tablespoons butter or fresh lard, one teaspoon salt, one cup sweet milk, one egg, well beaten, two cups flour (one-third white flour and two-thirds Graham flour) and one heaping teaspoon Baking Powder. - Ida Butler.

Tea Gems

One cup sugar, one egg, one-half cup sweet milk, two cups flour, one-third cup butter, one teaspoon Royal Baking Powder, flavor with lemon. Bake in gem pans. - Carro Melrose.

Rice Muffins

One cup of boiled rice, one cup of sweet milk, two eggs, well beaten, five tablespoons of melted butter, one-half teaspoon of salt, one table-spoon of sugar, three teaspoons Baking Powder, and one and one-half cups of flour. Mix into a soft batter which will drop from a spoon. Stir after all the ingredients are in, lightly, but thoroughly and drop the batter into hot buttered muffin rings. - Alleen Wilson.

Graham Muffins

One egg, one-fourth cup sugar, one cup sour milk, one and one-half cups Graham flour, half sifted, one cup white flour, one-half tea-spoon soda, butter size of walnut, and a little salt. - Mrs. Batson.

Muffins

One tablespoon butter, one of sugar, one egg, one teaspoon of salt, four cups of sifted flour (Graham may be used if desired). Four round-ing teaspoons of Royal Baking Powder, two cups of milk. Have muffin pans very hot and well greased. Bake in quick oven. This makes twenty-five muffins.

Corn Muffins

One cup corn meal, one-half teaspoon salt, one-half cup flour, one egg, one and one-half spoonfuls Royal Baking Powder, one tablespoon sugar, one tablespoon melted butter, one and one-half cups sweet milk. Beat the egg until light, add milk, butter and sugar. Sift flour, meal, Baking Powder and salt; stir into milk and egg. This makes six nice muffins. - Mrs. Amaryn Gilbert.