Delicate dishes

DROPPED BISCUIT. With a pint of flour sift 2 teaspoonfuls of sugar, ^ a teaspoonful of salt and 1% teaspoonfuls of Cameo baking powder; rub in a dessertspoonful of butter or lard and add milk till too stiff for stirring but still too soft for kneading, and drop in small mounds on a buttered tin. Leave some space between the biscuits and bake 10 or 12 minutes in a quick oven. F. G. S. "Use Imperial French Poultry Seasoning." FLAPJACKS. Make a batter of i pint of sour milk, r even teaspoonful of baking soda and a little salt, with wheat flour enough to thicken sufficiently to fry nicely. Fry in cakes the size of an ordinary breakfast plate. Butter each cake and sprinkle it with sugar, piling them one on top of another. A little grated nutmeg improves them. Have the batter as thin as it is possible to turn the cakes well. These are delicious, especially if sour cream is used. SALLY LUNN. Set to rise over night a stiff batter made of a pint of new milk warmed, t tablespoonful butter, I tablespoonful sugar, a little salt, i teacup yeast, 2 well beaten eggs and flour to stiffen. Put in a warm place. In the morning add flour to knead, and work it until smooth — about 15 minutes. About 2 hours before luncheon roll to a 5^ inch thickness and cut the size of a round jelly-cake tin. Put into a greased tin, rub over with melted butter, and lay upon it another round, likewise rubbed with butter. When light bake in a moderate oven; raise the upper part just before sending to table and butter between the layers. Cut in triangles as you would a pie. C. W. A. [illustration: VALENTINE & COMPANY, Coach and Car Varnishes and Colors] MUFFINS. One tablespoonful of soft butter, 2 tablespoonfuls of sugar; rub to a cream; 2 beaten eggs, a saltspoonful of salt, I cup of sweet milk, 2 rounding teaspoonfuls of Cameo baking powder, 2 cups of flour. Bake in buttered muffin rings. HOMINY GRIDDLE CAKES. To I pint of warm boiled hominy add i pint of sour milk and i pint of flour. Beat 2 eggs and stir into the batter, a pinch of salt and soda enongh to cover point of teaspoon. HOT BISCUIT. Rub into i quart of flour 2 tablespoonfuls of butter and lard, equal parts; add i tablespoonful of white sugar, ^ teaspoonful of salt and 2 heaping teaspoonfuls of Cameo baking powder. Put all these things through a sieve 3 times ; then with a wooden spoon stir lightly in sufficient milk or milk and water to make a thick batter, or rather a thin dough; turn out upon a well floured molding board, flatten lightly with the bowl of the spoon until about an inch thick and cut out with a very small-sized cooky cutter; lightly place in a greased baking-tin, barely touching each other, and bake in a hot oven. Delicious and digestible if quickly and lightly handled. Mrs. G. W. N. "Use Imperial French Poultry Seasoning." LUNCH ROLLS. Sift together i pint of flour, i teaspoonful of Cameo baking powder and Vz a tablespoonful of salt; work in i teaspoonful of lard and add 3^ pint of milk; mix to a smooth dough; roll out to ^ inch thickness, cut into circular shapes and bake in moderate oven. SQUASH GRIDDLE CAKES.