Buckeye cookery

into neat, small biscuit with the hands, as our grandmothers used to do; add one good tea-spoon cream tartar if preferred ; bake well, and you have good sweet biscuit that will keep for weeks in a iy fer : place, and are very nice for traveling lunch. They are such as we used to send to the army, [illustration: advertisement for Colonel Moore, Sean] Soft Biscuit. ; : ae Put one quart of flour, before sifting, into sieve, with one tea-spoon soda and two of cream tartar (or three of baking powder), ! one of salt, and one table- ‘spoon white sugar, mix all thoroughly | with the flour, run through sieve, rub in one level table-spoon of lard or butter (or half and half), wet with half pint sweet milk, : a voll on board about an inch thick, cut with biscuit cutter, and bake i in a quick oven fifteen minutes. If you have not milk, use 4 alittle more butter, and wet with water. Handle as little and a ae as rapidly as possible.—M. Parloa. aia nee Coat Spoon-Biscuit. i Pa ne. quart sour milk or buttermilk, one tea-spoon soda, a little salt, two table-spoons melted lard, and flour enough for a stiff batter; drop i in a hot gem-pan and bake in a quick oven. — Mrs. A. ae SON Mine hee Lown, cee | Sift and in a pan a pound and a half of flour, put in two ounces of butter warmed in a pint of new milk, one salt-spoon salt, three eggs _ well beaten, and two table-spoons of good yeast. Mix well toe _ gether, and put the whole into a tin pan well greased, and set to rise : all night. Bake a little brown in a quick oven. Warm the milk and butter over water until the butter is melted ; beat the eggs in” a two-quart tin-pail, and if the milk is not hot pour it over them. — _ Stir in half the flour, then add the yeast, stirring thoroughly with | the rest of the flour. Let rise over night. Some add two table-spoons sugar and use a tea-spoon soda and two of cream tartar ee of the yeast.—Rhoda, Ballsville, Va. : Wee Tea CAKE. ‘ One quart flour, one cup sour milk, one tea-spoon soda, one-half _ | pound lard, one-half pound chopped raisins or currants; roll two inches thick and bake in a quick oven; split open, butter, an eat : while hot. — Mrs. Canby ays BREAKFAST Rotts. Make the dough in the evening, according. to directions in ‘inet becine for “Bread, Raised Once;” add a table-spoon of butter, and set where - ‘it will be a little warm until morning; cut off pieces, and carefully _ _ shape them into rolls of the desired size by rolling them between the — hands, but do not knead them; dip the sides of each into drawn - butter when they are shaped, and place them in the balking-pan - (the butter prevents their sticking together when baked, and they will be smooth and perfect when separated). Rub them over the ‘tp with drawn butter, and dust a little fine salt over the top; set 4m a warm place, and they will quickly rise ready for baking. These are delicious. ay 4 Long Breakfast Rolls. Three and one-half cups sweet milk, one cup butter and lard ae ie heads to ee foe cals 5 (about tl ee inches), place ‘ ie elose ane in even rows in the pans. Let rise until light, and — aa Coffee Rolls. : es . i pen Rub with lard (nuts washed and dried in the oven), sift some flour and sugar over them, work into the other ingredients, make into small rolls, dip in melted butter, place in tins, let rise a short time, and bake, DINNER OR FRENCH Rou. | ake dough as directed in recipe for ‘‘Long Breakfast Rolls,” — ‘make into balls as large as a medium-sized hen’s egg, place on a ~ well-floured board, flour a small rolling-pin (three-quarters of an inch in diameter), press down so as nearly to divide each ball of dough in the center, place in baking-pans so as not to touch each : m other, grease the space made by the rolling pin with melted butter,