Dixie Biscuits

Put 2 pints milk on stove in doube boiler, add 2 teaspoonsful of lard, 4 of butter and 4 of sugar, scald milk and when cool add the rest. Mix 1 cake yeast with a small portion of this, sift 5 cups flour with ingredients, mix smoothly, then add 2 eggs, unbeaten, and beat all together for 5 minutes. Set the sponge 5 hours. When light, put on board with as little flour as possible, cut out as biscuit about ½ inch thick, brush top with melted butter. Cut another out and put on top and brush with butter. Bake 20 minutes. This makes 40 biscuits. - Mrs. Harry C Shane.

Baking Powder Biscuit

2 cups flour, ¾ teaspoon salt, 4 tablespoons fat,

4 teaspoons baking powder, 1 scant cup of milk.

Work fat with dry ingredients with tip of fingers, cut the liquid in with knife working it into a ball. Work in enough liquid to make a soft dough. Flour baking board lightly, roll dough over it. Make into ½ inch sheets with rolling pin. Cut in rounds. Bake 30 minutes.

Mrs. E. F. Washburn.

Dream Biscuit

2 cups of flour,

4 teaspoons of baking powder,

¾ cup of milk,

½ teaspoon of salt,

2 tablespoons butter or lard,

Mix dry ingredients, add gradually the liquid. - Mrs. A. E. Severe.

Bran Bread

1 ½ cups sour milk,

2 cups bran flour, ½ teaspoon soda,

½ cup molasses, 1 cup white flour, 1 level teaspoon salt,

Bake slowly 1½ hours. This makes one loaf. - Mrs. Frank Caldwell.

Bran Bread

2 cups bran flour, 1 cup white flour, 1½ cups milk, ½ cup molasses,

1 teaspoon soda,

1 teaspoon salt,

1 cup chopped raisins.

Bake in a loaf or in gem - pans.Dr. Babcock Meloy.

Belgium Bread

Stir together,

1 lb. powdered sugar, 5 eggs,

Add,

2 tablespoons cinnamon, ½ teaspoon nutmeg,

1 oz. citron,

1 lb. flour with a pinch of soda, ½ teaspoon cloves, 1 oz. candied orange peel, ½ lb. sliced almonds, (do not blanch).

Roll out ¼ inch, cut in oblong squares, let stand over night, beat up egg and spread on before putting in oven. - Clara Rose.

Date Bread

One-half cup of sugar creamed with butter the size of an egg, 1 egg beaten separately, 1 ½ cups of sour milk, 1 level teaspoon soda, 2 cups of graham flour, 2 cups of white flour, 1 teaspoon of baking powder, 2 tablespoons New Orleans molasses, 1 cup of chopped dates, 1 cup of chopped English walnuts. Bake in drip pan in a slow oven for about one hour.

Mrs. Wilson Oakford.

Raisin Bread

1 cake of compressed yeast, 1 cup of milk scalded and cooled, ¾ cup sugar,

4 tablespoons lard or butter, (Half of each),

1 cup of luke warm water,

1 teaspoon salt,

6 cups of sifted flour,

1 cup of raisins.

Dissolve yeast and tablespoon of sugar in the water. Add the sugar, salt and lard in warm milk; when dissolved add enough the flour to make a sponge. When well risen (about 2 hours) add raisins and rest of flour. knead well, raise 2 hours more. Bake 40 minutes. - Mrs. C. E. Angier.

Graham Gems

1 egg,

½ teaspoon soda,

1 cup sour milk, ½ teaspoon salt,

Graham flour enough to make a soft dough, this will make eight gems. Do not have too stiff or they will crack. - Mrs. G. E. Wilde.

Graham Bread

2 cups graham flour, ] tablespoon sugar, 1 cup wheat flour,

1 teaspoon salt,

2 teaspoons baking powder, well beaten egg.

Mix with sweet milk until it forms a soft batter, beat it well. Bake in hot oven 15 or 20 minutes. - Mrs. Van Patten.

Federal Bread. (An Old Ohio Recipe)

1 quart of flour,

3 eggs,

3 teaspoonsful of baking powder,

Butter the size of an egg,

½ cup of sugar,

Milk to make a cake batter.

This makes two good sized loaves, enough for six people. It should be served hot. - Mrs. George Fitch.

Johnny Cake

½ cup of sugar,

1 tablespoon butter and 1 of lard,

2 eggs,

2 cups of milk.

2 cups of flour and 1 of corn meal,

3 teaspoonsful of baking powder, A pinch of salt.

Mrs. H. L. Stuntz.

Pop-Overs. (For Breakfast.)

2 eggs, well beaten, 1 cup milk, Beat together,

1 cup flour, Salt to taste.

Put ½ teaspoon of butter in baking cups and melt. Then add one large spoonful of mixture and bake until they pop over, about 20 minutes.

Mrs. T. E. Hughes, Los Angeles, Calif.

Cinnamon Buns

½ cup butter,

2 eggs,

2 cups flour,

½ teaspoon baking powder,

1 cup sugar, ½ cup sweet milk, 1 teaspoon cinnamon, ¾ cup currants.

Cream butter and suger, add beaten yolks and ½ of the milk; beat thoroughly; add remainder of milk and flour, and beat again. Add baking powder, cinnamon, fold in beaten white, and stir currants in lightly. Bake in gem pans in moderate oven. Spread with butter while hot; sift over with powdered sugar and cinnamon. - Mrs. G. M. Flenner.