English Tea Biscuits

One cup of sugar, one-half cup of butter, creamed; one cup of English currants, one teaspoon of salt (level teaspoon), one cup of milk, two teaspoons of baking powder; flour enough to roll like ordinary biscuits. Cut small and sprinkle with cinnamon and sugar. Bake in rather a quick oven. Mrs. Babson.

Parker House Rolls

Two cups scalded milk, three tablespoons butter, two tablespoons sugar, one teaspoon salt, one yeast cake dissolved in one-fourth cup lukewarm water; flour; add butter, sugar and salt to milk; when lukewarm, add dissolved yeast cake and three cups flour; beat thoroughly, cover and let rise until light; cut down and add enough flour to knead (it will take about two and one-half cups). Let rise again; then shape by cutting or tearing off small pieces of dough and shaping round like a biscuit; with handle of large wooden spoon roll through center of each biscuit; brush edge of lower halves with melted butter, fold and press edges together, place in greased pan, one inch apart, cover, let rise and bake in hot oven fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose shape.

Mrs. William Preston.

Rusks

One cup soft butter, three-fourths cup granulated sugar, three-fourths cup brown sugar, one teaspoon cinnamon, one-half teaspoon soda, one cup chopped walnuts, one cup seeded raisins, three eggs beaten lightly, one tea-spoon baking powder, two and one-half cups flour, or enough to make quite thick. Drop small spoonfuls on buttered tins.

Lovers Knots

One cup scalded milk, two tablespoons sugar, one-half teaspoon salt, one-half cake compressed yeast, two tablespoons melted butter, one egg, grated rind of one-half lemon, flour. Add sugar, salt, to hot milk. When lukewarm add dissolved yeast, mix in flour to make soft batter; let rise; when light add other ingredients and enough flour to knead, let rise and when light roll out in a sheet one-half inch thick. Cut in strips one-half inch wide and nine inches long and tie in knot. Place in buttered pans and when light bake fifteen to eighteen minutes. Mrs. Parsal.

Rusks

One cup milk, one yeast cake dissolved in one-fourth cup lukewarm water, flour, one-fourth cup sugar, one teaspoon salt, one egg and yolk one egg, one-eighth teaspoon mace, one-fourth cup melted butter. Scald milk; when lukewarm, add dissolved yeast cake and one and one-half cups flour; beat well, cover and let rise until light. Add sugar, salt, eggs well beaten, mace and butter, and enough more flour to knead; knead, let rise again, shape and bake about fifteen minutes in hot oven. This same mixture may be rolled in a long strip to one-fourth inch thickness, spread with butter, rolled up like a jelly roll, and cut in one inch pieces. Place pieces in pan close together, flat side down.

Mrs. William Preston.

Scones

Four cups flour, two teaspoons baking powder, half teaspoon salt, quarter teaspoon grated nutmeg, three tablespoons butter, four tablespoons sugar, one cup raisins and currants mixed, milk to make a soft dough (about one and one-half cups), one egg beaten into milk. Sift flour, baking powder, salt, sugar and nutmeg together. Rub in butter, stir in raisins and currants. Add egg and milk until a soft dough is formed. Place in two pie tins and mark off into eight sections with back of knife. Bake twenty minutes in a moderate oven. Rub together one tablespoon sugar and one of milk and when scones are baked brush them over with this syrup. Place in oven for a few seconds, break apart and serve hot or cold. Mrs. Parsal.

Sour Milk Griddle Cakes

Two and one-half cups flour, two cups sour milk, one-half teaspoon salt, one and one-fourth level teaspoons soda, one egg. Mix and sift flour, salt and soda; add sour milk and egg well beaten. Drop by spoonfuls on a greased hot griddle; cook on one side; when puffed, full of bubbles, and cooked on edges, turn and cook other side. Serve with butter and maple syrup.

Mrs. William Preston.