Cream Biscuit (Baking Powder)

Sift together one pint of Gold Medal Pastry Flour, three teaspoonfuls of baking powder, and half a spoonful of salt. Moisten with cream as soft as can be handled. Roll out on a well floured board, cut in small biscuits and place in a pan, brushing over with melted butter or cream before baking. Have oven very hot, and bake ten or fifteen minutes, according to size. For milk biscuits use two tablespoonfuls of Cottolene to shorten. Mixture like this made softer and baked in gem pans gives an easy and satisfactory drop biscuit.

Old-Fashioned Ginger Bread

4 cups Gold Medal Flour,

3/4 cup molasses,

1 cup sugar,

2 eggs,

1 teaspoonful ginger,

1 cup milk,

1 teaspoonful cinnamon,

3/4 cup of oiled butter.

1 teaspoonful soda.

Mix dry ingredients and add molasses, milk, eggs and melted' butter. Beat smooth and bake in a sheet for about one hour.

Milk Bread

1 pint milk, scalded and cooled,

1 tablespoonful sugar,

1/2 cup yeast,

1 tablespoonful butter melted in

hot milk,

1 teaspoonful salt,

6 or 7 cups Gold Medal Flour.

Measure the milk after scalding and put in the mixing bowl; add the butter, sugar and salt; when cool add the yeast, then stir in the flour, adding it gradually; knead till smooth and elastic. Cover, let it rise till light; cut it down; divide into four parts; shape into loaves or biscuit; let it rise in the pans. Bake 40 to 50 minutes.

Water Bread

2 quarts sifted Gold Medal Flour,

1 cake compressed yeast dissolved

1 teaspoonful salt,

in 1/2 cup water,

1 tablespoonful sugar,

1 pint lukewarm water,

1/2 cup liquid yeast, or

1 tablespoonful butter, or drip-

pings, or lard.

Sift the flour and fill the measure lightly, not heaping, nor shaken down. Turn it into a large bowl holding about 4 quarts. Reserve 1 cup flour to add at the last if needed, and to use on the board. Mix the salt and sugar with the flour; rub in the shortening until fine, like meal. Mix the yeast with the water. If compressed yeast be used, dissolve 1/4 of a cake in half a cup of water. This is in addition to the pint of water to be used in mixing. Pour the liquid mixture into the center of the flour, mixing it well with a broad knife or a strong spoon. Knead it half an hour, or till smooth and fine grained. Cover and let it rise until it doubles its bulk. Cut it down; let it rise again; divide into four parts, then shape into loaves putting 2 in each pan, or reserve some for biscuit. Cover and let it rise again to the top of the pan. Bake in a hot oven nearly an hour.