Georgia Split Biscuits

Boil and mash 3 potatoes, add 1 cup of lard and butter, half and half, 2 eggs beaten separately, and 1 yeast cake dissolved in a pint of lukewarm milk, enough flour to make a stiff sponge. When light add a heaping tbsp. of salt, and 1 tbsp. of sugar. Work in enough flour for a smooth dough. Let rise and roll out to thickness of half an inch. Cut in biscuits, butter each and place one on top of the other. Crowd in pan to keep from spreading. Brush tops with melted butter, let rise again and bake 20 to 25 minutes. These are very good. Mrs. M. V. Smurr.

Beaten Biscuits

2 cups flour, 3/4 cup buttermilk, 1 large tbsp. shortening, 4 tsp. baking powder. Mix for 10 minutes by tossing and pounding on a floured bread board. Set in ice box 2 hours before baking. Dough may be kept for several days if kept cool.

- Mrs. Lew Merrell.

Pop Overs

1 cup flour, 1/4 tsp. salt, 7/8 cup milk, 2 eggs, 1/2 tsp. melted butter.

Mix salt and flour; add milk gradually in order to obtain a smooth batter; add eggs beaten until light, then butter. Beat 2 minutes, using a Dover egg beater; turn into hissing hot buttered iron gem pans. Bake 30 to 35 minutes in hot oven. - Grace Mumford Smith.

Scotch Scones

1/2 cup shortening, 2 cups flour, 4 tsp. baking powder, 1 tbsp. sugar, 1 egg, 1/2 cup milk, and 1/2 tsp. salt.

Sift together dry ingredients, work in shortening, add beaten egg and milk. Roll 1/2 inch thick, cut, brush over with milk. Bake in hot oven about 12 minutes. They look pretty cut in diamond shape.

- Mrs. Ira Berry.

Scotch Scones

3 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 2 tbsp. sugar, 1 tbsp. butter, 1 1/2 cups buttermilk, and 1 tsp. soda.

Mix dry ingredients, and work in cold butter; add buttermilk in which soda has been dissolved. Roll 1/2 inch thick and cut in diamond shapes. Flour bottom and sides of biscuit pan and place pieces in it. Bake in quick oven 20 or 25 minutes.

- Mrs. F. Milhening.