Graham Fruit Bread

Graham flour, 2 cups. White flour, 1 cup. Salt, 1/2 teaspoon. Sugar, 2 tablespoons. Soda, 1 teaspoon.

Water, 4 tablespoons. Sour milk, 1 cup. Chopped nut meats, 1/2 cup. Sultana raisins, 1/2 cup. Chopped dates, 1/2 cup.

Sift flour into bowl, add ingredients in order given. Mix and turn into buttered and floured bread tin. Bake in moderate oven for 1 hour.

Sour Cream Biscuits

Flour, 1 quart.

Salt, 1 level teaspoon.

Baking soda, 2 teaspoons. Buttermilk, 1 cup.

Sour cream, 1 cup.

Sift together the flour, salt, and soda. Have ready a well floured pan and have the oven hot. Quickly mix in the butter-milk and sour cream. Handle quickly, shaping into biscuits and bake at once.

Flower Rolls

Flour, 1 quart.

Baking powder, 2 teaspoons.

Butter, 3/4 cup.

Milk. Egg, 1. Sugar, 1 cup.

Sift flour and baking powder, rub in 1/4 cup of butter and mix with milk to the consistency of biscuit dough. Roll out square and less than an inch thick. Cream the remaining half cup of butter with the sugar and beat in the egg. Spread this mixture on the dough, then roll up like a jelly roll and cut off slices an inch thick. Lay in well buttered dripping pan on round side and bake in hot oven.

English Tea Biscuits

Eggs, 2.

Powdered sugar, 1 cup.

Almond flavoring, 1/2 teaspoon.

Flour, 1 cup.

Baking powder, 1 teaspoon.

Salt, 1/4 teaspoon.

Milk, 1/2 cup.

Beat eggs and sugar, add flavoring and flour sifted with salt and baking powder. Beat till smooth, then beat in quickly the milk which has been heated to scalding point. Bake in gem pans.

Rye Rolls

Flour, 1 1/2 cups. Sugar, 2 teaspoons. Salt, 1 teaspoon.

Rye meal, 1/2 cup.

Baking powder, 2 teaspoons.

Shortening, 2 tablespoons.

Milk.

Measure flour after sifting and then sift again with sugar, salt, baking powder and meal. Work in the shortening and add enough milk to make a soft dough that can be kneaded. Knead lightly, roll out to 1/4-inch thickness, cut with biscuit cutter. Butter 1/2 of each biscuit very lightly, fold over, pinch together and place in an unbuttered biscuit tin. Let rise 10 minutes and bake in a hot oven.

Rolled Oats Gems

Rolled oats, 1 1/2 cups. Milk, 1 1/2 cups. Egg, 1.

Sugar, 2 tablespoons. Baking powder, 2 teaspoons. Flour, 2 cups.

Soak the rolled oats in the milk for 2 hours, then add the egg, well beaten, the sugar and the flour and baking powder, sifted to-gether. Bake in well greased gem tins.

Georgia Sweet Potato Biscuit

Flour, 1 pint.

Mashed sweet potato, 1 pint.

Sugar, 1/2 cup.

Lard, 1 tablespoon. Soda, 1 teaspoon. Buttermilk.

Bake the potatoes and run them through a meat grinder be-fore measuring them, then mix with the flour and sugar, rub in the lard and add soda and enough buttermilk to mix to a good biscuit dough. Allow the dough to stand several hours, then mold into biscuits and bake slowly in a moderate oven.

Mrs. F. C., Beverly.