Scones

Make as baking powder biscuit, using 4 tb. shortening, and adding 1 beaten egg to the milk. Roll dough thin, cut, brush the top of each scone with a little melted butter, and sprinkle with sugar and cinnamon. Put a piece of citron or candied orange peel in center, and bake.

Dutch Apple Cake

2 c. flour 1/2 ts. salt 3 1/2 ts. baking powder

1/4 c. butter

1 egg

1 scant c. milk

2 sour apples

Mix dry ingredients, rub in the butter, add milk and beaten egg. Spread 1/2 inch thick on a shallow pan. Pare and cut apples in sections lengthwise; lay in rows on the dough with the sharp edge pressed lightly into the dough. Sprinkle the top with 2 tb. sugar and 1/4 ts. cinnamon. Bake in a hot oven 25 to 30 minutes. Serve hot, with lemon sauce or with butter.

Lemon Sauce

2 c. hot water 1 c. sugar

Grated rind and juice of 1 lemon 2 tb. butter

3 tb. cornstarch

Mix the cornstarch and sugar. Stir slowly into the boiling water. Cook 10 minutes. Add the lemon and butter. Serve.

Pin-Wheel Biscuit

2 c. flour

4 ts. baking powder

1/2 ts. salt

2 tb. sugar

2 tb. lard 1/3 c. stoned raisins 2 tb. chopped citron 1/3 ts. cinnamon

Mix as a baking powder biscuit dough. Roll 1/4 inch thick. Brush with melted butter, sprinkle with the raisins cut fine, citron, sugar, and cinnamon. Roll like a jelly roll. Cut in slices 1 inch thick. Bake in a hot oven 15 minutes. Currants may be used in place of raisins and citron.

Orange Shortcake

Make a baking powder biscuit dough. Roll into a cake 3/4 inch thick and bake in a quick oven. Split carefully. Spread with butter. Spread with oranges cut in small pieces and sweetened. Put another layer of oranges on top of the cake or sprinkle top with powdered sugar.

Corn Bread

1 c. corn meal

1 c. flour

3 1/2 ts. baking powder

1/2 ts. salt

1/4 c. sugar

1 egg

1 c. milk

2 tb. melted butter

Mix the dry ingredients, add milk, beaten egg, and butter. Beat well. Bake in a shallow pan in a quick oven twenty minutes. Serve hot.

Corn Meal Muffins

Mix as corn bread, baking in muffin pans 25 minutes.

Graham Gems

1 c. graham flour

1 c. flour

1 c. sour milk

2 tb. butter, melted 1/3 c. molasses 3/4 ts. soda

1/2ts. salt

Mix and sift dry ingredients; add milk to molasses, combine mixtures, and bake in hot muffin pans 25 to 30 minutes.

Rice Muffins

3 c. flour

1/2 ts. salt

5 ts. baking powder

2 eggs

2 tb. sugar

1 pt. milk

1/2 c. cooked rice

2 tb. butter

Mix and sift dry ingredients. Add milk to beaten eggs; stir into the mixture, beat well, and bake in hot, greased muffin pans 25 minutes.

Nut Bread

4 c. flour

7 ts. baking powder

1 ts. salt

3/4 c. brown sugar

Mix well together and add 1 1/2 c. milk, to which has been added 1 well-beaten egg. Add 1 c. chopped nut meats. Bake in a greased brick loaf pan 3/4 hour.