A lady of good taste

Mix the dry ingredients and cut in the shortening with a pastry cutter. Add enough buttermilk to make a soft dough which can be rolled on a floured board. Handle as little as possible. Roll out 14 inch thick, cut with a round cutter and put the biscuits in a greased floured pan. Let rise a minute and then bake in a 375 degree oven for 12 or more minutes, until a light brown. Serve hot. (M. C.) Parker House Rolls 1 yeast cake 2 cups milk 4 cup luke warm water 1 cup butter 1 teaspoon sugar 1 teaspoon salt 6 or 7 cups flour Crumble the yeast in the warm water and add the sugar. When it becomes frothy it is ready to mix with the scalded milk which has cooled to luke warm. When scalding the milk let the salt and butter melt in it. Put 6 cups of flour in a large mixing bowl and in the center add the yeast and milk mixture. Stir until it is well mixed and elastic. Perhaps more flour will be needed to make a soft dough. It must not have so much [ 62 ] flour as to be heavy. Set the bowl in a dish pan of warm water, cover with a tea towel to rise. When it has risen work it down with a wooden spoon and let it rise again. ‘Take part of the dough and roll it out ona well floured board 14 inch thick and cut with a biscuit cutter. Grease the rolls with butter, turn half over and put them in a greased pan to rise again. Don’t let them stand after they have risen but bake them immediately in a 375-degree oven until they are a light delicate brown. Molasses Pecan Rolls 1 cup milk 5 cups flour lf cup shortening, melted 1 cup molasses 1 yeast cake 1 cup chopped pecans 2 eggs, beaten 1 cup chopped raisins 11% teaspoons salt 1 teaspoon cinnamon 1 cup sour cream shortening Heat the milk to luke warm and add the yeast and shortening, stirring until both are melted. Add the salt. Have the eggs and sour cream at room temperature, beat them together and add to the milk mixture. Combine the liquid with the flour in a big mixing bowl. Beat with a wooden spoon until the dough is light and elastic. Form into a ball, wrap in wax paper and store in the refrigerator over night. Divide the dough in half and roll each into 12 by 8 inch rectangle on a floured board. Brush with melted shortening and spread with 14 cup of molasses, 14 cup of nuts, 14 cup of raisins and 14 teaspoon of cinnamon. Roll the long edge into a roll and cut into 11% inch rolls. Spread a generous amount of shortening in a 10 by 6 inch pan and cover with 14 cup of molasses. Place rolls cut-side down in the pan and repeat this with the other half of the dough. Cover with a cloth, set in a warm place to rise to double in bulk and bake in a 400 degree oven for 10 minutes, then reduce the heat to 350 degrees and bake for 15 minutes more or until the rolls are done. Invert on a wax paper as soon as the rolls come from the oven. [ 63 ] Scones to Cook on a Grill Outdoors 2 cups flour 3 1 teaspoon sugar lf teaspoon salt 1 teaspoon soda 1 teaspoon cream of tartar 3 cups buttermilk or sour milk or sour cream Sift dry ingredients together and take one cupful at a time to mix with some of the buttermilk, enough to make a soft dough. Pat it with the hand until it is about 14 to 34 inch thick. Cut in triangles or squares with a sharp knife and bake on a floured griddle on top of the stove or grill. When brown on one side, turn and brown on the other. Serve hot with butter. Garlic Bread 1 large loaf of French bread 1% stick butter 2 or 3 buds of garlic, crushed Cut the bread in 2-inch slices down to the bottom crust. Mix the garlic with the melted butter and cover the top and between the slices with it. Brown until hot through in a moderate oven. (M. C.) we e wy Wh VA eee s Dy. % yg in ”Y AW vs kee. Ae sy, ’ | nes Ltr ain * Ne q - ik x a A bi ve r iN ; ' vat ew 4 o i [ area] ‘ hi a Ran RT CaN WAS +34 ; y, yas ‘ SALADS