40. Maryland Or Beaten Biscuit

Rub one tablespoonful each of butter and lard into one quart of sifted flour, with one teaspoonful of salt; gradually add milk enough to make a stiff dough, mixing it with the hand. When the dough is mixed, lay it on a floured bread-board and beat it with the rolling pin, turning it continually, until it blisters and cracks loudly. It will require to be beaten about half an hour. When the blisters are abundant tear off pieces of the dough as large as an egg, mold them in the form of biscuits, prick the tops with a fork, and bake in a rather quick oven.

41. Barley Meal Scones

Two pounds barley meal, three-fourths teaspoonful baking soda, three-fourths teaspoonful cream of tartar, half a teaspoonful salt, and buttermilk. Mix, and add enough buttermilk to make a nice, soft dough; then sprinkle a little meal on the baking board, and roll out to a fourth of an inch thick. Cut in three and bake on a not too hot griddle.

42. Whole-Wheat Griddle Cakes (Good)

Three cups entire-wheat flour, one cup Indian or corn-meal, three teaspoonfuls baking powder, one teaspoon salt, enough water to make a batter. Beat well and fry on a hot griddle. This recipe sounds almost too simple to be good, but it makes the lightest, most delicious cakes, and, if properly cooked, are wholesome.

Do not put too much grease on the griddle - use just enough to keep the cakes from sticking. If the cakes are too thick, when cooked, add a little more water.

43. Rice Griddle Cakes

One and a half cups cold rice, two cups flour, two eggs, one heaping teaspoonful baking powder, milk to make a thin batter, half a teaspoonful salt. Cook on a hot griddle.

44. Graham Wafers

Two cups Graham flour, one cup sweet milk, pinch of salt. Mix quickly and thoroughly, roll out as thin as possible. Prick and bake in a quick oven.

45. Graham Wheatlets

Scald one pint Graham flour with nearly a pint of boiling water or milk. Add salt and flour to make a dough as soft as you can handle it. Roll one-half inch thick, cut in round cakes and bake in a very hot oven on a hot buttered tin.

46. Oatmeal Wafers

Sift together one cup fine oatmeal, one cup rolled oats, two cups flour, one-quarter cup sugar, one teaspoonful salt, one-eighth teaspoonful soda, and mix well. Pour one-half cup of hot water on one-quarter cup of butter, and when melted add to the other ingredients. Roll out as thin as possible, cut into round cookies and bake in slow oven.

47. "Hot Cross Buns"

Three cups sweet milk, one-half yeast cake, flour to make a thick batter. Set to rise over night. In the morning add one cup sugar, one-half cup melted butter, grated nutmeg, a little salt, flour enough to handle. Knead well and set to rise. Roll one-half inch thick, cut into round cakes and put in buttered baking pan. Let rise one-half hour, make a cross on each and bake to a light brown and brush with white of an egg. Sprinkle powdered sugar on top if desired.

48. Cream Toast

Heat one pint milk, stir into it one large tablespoonful flour wet with a little cold milk. Add one large teaspoonful butter, and one cup cream if you have it. Place on the back of stove to keep hot, then toast' nicely some bread, dip into the cream, put into a dish, and when you have sufficient toast pour the cream over it and serve.