Delicate dishes

a dough just stiff enough to roll out; roll rather less than half an inch thick and bake in light layer cake pans; have ready 2 teacups of finely chopped meat and ;^ teacup chopped or mashed cold potato; heat this on a skillet, with a large tablespoonful of butter, a half teacup water, a cup milk, a quarter teaspoonful salt, a good pinch of pepper; thicken this with a teaspoonful each of flour and butter rubbed together; split the cakes, butter them and spread the creamed meat between; there will be three thin layers, and if liked one can be reserved to have a layer of berries, peaches, prunes or other fruit between and sprinkled with sugar while hot. D. FRIED CORNMEAL MUFFINS. Mix I pint sifted Indian meal with i teaspoonful salt and I tablespoonful sugar; pour gradually on this i pint boiling water; cover after beating well and set away until morning; add 2 well beaten eggs; beat thoroughly; dip a tablespoon in cold milk and with the wet spoon dip up the batter by the tablespoonful and fry in boiling lard; turn each one while cooking. Selected. GRAHAM GEMS. One and one-half cups graham flour, i cup wheat flour, I tablespoonful butter, i teaspoonful sugar, 2 "Use Imperial French Poultry Seasoning." large teaspoonfuls Cameo baking powder, 2 eggs, i teaspoonful salt, 2 cups milk. Bake twelve minutes. Mrs. William L. Shide. DIXIE BISCUIT. Three pints flour, 2 eggs, 2 tablespoonfuls lard, i cup milk, yeast. Mix at 11 o'clock a. m. Roll out at 4 o'clock and cut with 2 sizes of cutters, putting the smaller one on top; let it rise until time to get dinner and bake 20 minutes. Mrs. Ben Williams. JOHNNY CAKE. One cup corn meal, i of flour, i of sweet milk, ^ of butter, ^ of sugar, 2 eggs, a little salt, 2 teaspoonfuls Cameo baking powder. Mrs. F. B. Hooker. HOT CORN BREAD. One pint sour or buttermilk, yi cup sugar, 2 of corn meal, i of flour, i egg, i teaspoonful soda, 5^ of salt, butter size of an egg. Mrs. B. R. Wells. SOUR CREAM BISCUIT. One large cup sour milk, ^ cup sour cream, i teaspoonful soda, a little salt, flour enough to mix soft. Mrs. Arthur Smith. [illustration: Valentine & Company, Varnish and Coach and Car Varnishes and Colors] ROLLS. One pint scalded milk, ^ cup butter, i tablespoonful sugar, 1^ yeast cake, dissolved in warm water; 2 whites of eggs beaten well. Rub butter and sugar to a cream, add egg, milk, then flour. Mrs. A. G. Jones. BALTIMORE BISCUIT. To I quart flour add i teaspoonful salt and a tablespoonful lard, with water enough to moisten to a stiff dough. This must be worked or pounded an hour. Roll by hand into round balls, flatten slightly and prick with a fork. Mrs. Geo. L. Paddock. POTATO ROLLS. Two cups boiled potato, pressed through a colander, 2 eggs, i^ cup lard, i cup yeast, 2 tablespoonfuls sugar, a little salt. Mix this in the morning; when light, add flour enough to make into dough and let it rise again. Roll out and cut into cakes, place in a pan, not too close together. Let it rise again and bake 8 or 10 minutes. Mrs. J. F. Dickson. RICE BISCUIT. Stir 2 eggs into i pint boiled rice while warm, make "Use Imperial French Poultry Seasoning." into small biscuit with the hands, roll in flour, bake on buttered tins in a quick oven. Eat hot with butter. Mrs. F. H. Radford.