ENTIRE WHEAT BEAT BISCUIT.— Take 1 quart whole wheat flour, 3 rounded tablespoons lard, 4 tablespoons sugar, 1 teaspoon salt, 1 cup each of water and milk; mix thoroughly, lay it on the molding^board, and beat with the rolling=pin until it ceases to be sticky; roll out, cut into biscuits (be sure and thoroughly prick each one), and bake f hour in a moderate oven. For Wafers take some of the dough so prepared, roll thin, but- ter it, beat again, roll very thin, cut out, and bake. RAISED BISCUIT — Set a sponge of 2 cups milk, a little salt and -^ cake compressed yeast, and let it rise; beat butter the size of an egg with 2 tablespoons sugar and 1 egg; stir them into the sponge, adding flour to make a stiff batter; stir well, let it rise, and when light, take dough enough with a spoon for each biscuit, work light- ly into shape, put in a pan, let rise, and bake. MILK BISCUIT.— Rub ^ lb. butter and 1 saltspoon of salt into 2^ lbs. flour; add 1 cup yeast and enough boiled milk (have it 18 271 BUNS, RUSKS, EOLLS, ETC lukewarm wlien used) to make a tolerably stiff dougli; kuead well, let it rise over night, knead again in the morning, put into greased tins, let rise, and bake in a quick oven. BUTTERMILK BJSCUIT.— Sift 4 cups flour, add 1 teaspoon soda, ^ teaspoon salt, and rub in one tablespoon lard, and 1 tablespoon butter✪ Squash Bread ; make into a soft dougli v\^ith buttermilk, roll out, cut out, and bake quickly. DROP BISCUIT.— Take 1 cup milk, 1 level teaspoon salt, 1 tablespoon baking powder stirred into 1 cup flour ; beat all together, and add enough flour to make a stiff batter. Drop in spoonfuls on a buttered tin and bake quickly in a hot oven. Drop Biscuit No. 2.— Take 1 quart flour, add 1 tablespoon sugar, ^ teaspoon oalt, 3 heaping teaspoons baking powder, and milk sufficient to form a stiff batter. Drop in spoonfuls on a buttered tin, and bake in a very quick oven. SHORTCAKE BISCUIT.— To 4 cups flour use 1 large tablespoon butter, a little salt, 3 teaspoons baking powder (heaped), and milk enough to roll out as soft as possible. SODA BISCUIT. — Into 4 cups sifted flour sift 1 teaspoon soda, 2 teaspoons cream tartar and 1 teaspoon salt; rub in with the hand 1 tablespoon lard or butter; make it into a soft dough with sweet milk. GRAHAM BISCUIT — Use 2 cups graham flour, 2 cups wheat flour, 1 tablespoon butter, 2 tablespoons molasses, 1 teaspoon soda, 2 teaspoons cream of tartar (or 3 teaspoons baking powder instead), a little salt; sift the last 3 ingredients into the wheat flour, add the graham flour, rub into the butter thoroughly, moisten with milk or water to make a dough just stiff enough to roll out; roll thin, cut in small cakes, and bake in a quick oven. Double this recipe if the family requires it. TUTTI FRUTTI BISCUIT.— Mix bits of fruit liberally into the dough of common soda biscuit before baking it, as fruit is put into cake; very nice. Tea rolls are nice v\'ith fruit put in in the same way. BUNS, RUSKS, ROLLS, ETC. BUNS. Time to Bake, 20 to 30 minutes. PLAIN. — Use 1 quart flour, 1 large cup warm milk, J cup butter or lard, ^ teaspoon salt, ^ cup sugar, i a grated nutmeg, i a yeast cake (or ^ cup yeast), 2 eggs; dissolve the butter in the milk, boat BUNS, RUSKS, ROLLS, ETC. 275 ✪ Plain Buns

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ENTIRE WHEAT BEAT BISCUIT.— Take 1 quart whole wheat flour, 3 rounded tablespoons lard, 4 tablespoons sugar, 1 teaspoon salt, 1 cup each of water and milk; mix thoroughly, lay it on the molding^board, and beat with the rolling=pin until it ceases to be sticky; roll out, cut into biscuits (be sure and thoroughly prick each one), and bake f hour in a moderate oven. For Wafers take some of the dough so prepared, roll thin, but- ter it, beat again, roll very thin, cut out, and bake. RAISED BISCUIT — Set a sponge of 2 cups milk, a little salt and -^ cake compressed yeast, and let it rise; beat butter the size of an egg with 2 tablespoons sugar and 1 egg; stir them into the sponge, adding flour to make a stiff batter; stir well, let it rise, and when light, take dough enough with a spoon for each biscuit, work light- ly into shape, put in a pan, let rise, and bake. MILK BISCUIT.— Rub ^ lb. butter and 1 saltspoon of salt into 2^ lbs. flour; add 1 cup yeast and enough boiled milk (have it 18 271 BUNS, RUSKS, EOLLS, ETC lukewarm wlien used) to make a tolerably stiff dougli; kuead well, let it rise over night, knead again in the morning, put into greased tins, let rise, and bake in a quick oven. BUTTERMILK BJSCUIT.— Sift 4 cups flour, add 1 teaspoon soda, ^ teaspoon salt, and rub in one tablespoon lard, and 1 tablespoon butter ; make into a soft dougli v\^ith buttermilk, roll out, cut out, and bake quickly. DROP BISCUIT.— Take 1 cup milk, 1 level teaspoon salt, 1 tablespoon baking powder stirred into 1 cup flour ; beat all together, and add enough flour to make a stiff batter. Drop in spoonfuls on a buttered tin and bake quickly in a hot oven. Drop Biscuit No. 2.— Take 1 quart flour, add 1 tablespoon sugar, ^ teaspoon oalt, 3 heaping teaspoons baking powder, and milk sufficient to form a stiff batter. Drop in spoonfuls on a buttered tin, and bake in a very quick oven. SHORTCAKE BISCUIT.— To 4 cups flour use 1 large tablespoon butter, a little salt, 3 teaspoons baking powder (heaped), and milk enough to roll out as soft as possible. SODA BISCUIT. — Into 4 cups sifted flour sift 1 teaspoon soda, 2 teaspoons cream tartar and 1 teaspoon salt; rub in with the hand 1 tablespoon lard or butter; make it into a soft dough with sweet milk. GRAHAM BISCUIT — Use 2 cups graham flour, 2 cups wheat flour, 1 tablespoon butter, 2 tablespoons molasses, 1 teaspoon soda, 2 teaspoons cream of tartar (or 3 teaspoons baking powder instead), a little salt; sift the last 3 ingredients into the wheat flour, add the graham flour, rub into the butter thoroughly, moisten with milk or water to make a dough just stiff enough to roll out; roll thin, cut in small cakes, and bake in a quick oven. Double this recipe if the family requires it. TUTTI FRUTTI BISCUIT.— Mix bits of fruit liberally into the dough of common soda biscuit before baking it, as fruit is put into cake; very nice. Tea rolls are nice v\'ith fruit put in in the same way. BUNS, RUSKS, ROLLS, ETC. BUNS. Time to Bake, 20 to 30 minutes. PLAIN. — Use 1 quart flour, 1 large cup warm milk, J cup butter or lard, ^ teaspoon salt, ^ cup sugar, i a grated nutmeg, i a yeast cake (or ^ cup yeast), 2 eggs; dissolve the butter in the milk, boat BUNS, RUSKS, ROLLS, ETC. 275

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