The Monmouth Baptist ladies' cook book

Scald half a pint of fresh milk, add half a pint of water, one teaspoonful each of sugar and salt, and one tablespoonful of butter ; let it cool and add half a cake of compressed yeast dissolved in warm water, stir in whole wheat enough to make a thin batter, and let it stand in a warm place until light; then add flour to make a soft dough, knead again, make into loaves, put in a warm place for half an hour. Bake in a moderate oven for one hour. SWEET CREAM BISCUIT. Sift two cups of pastry flour and four level teaspoons of baking powder together. Mix with sweet cream to make a soft dough that can be handled. The consistency of the cream will regulate the amount of flour used. Roll the dough out, cut in rounds, and bake in a very hot oven. BAKING POWDER BISCUIT. Mrs. J. C. Dunbar. Sift one quart of flour with two and a half teaspoons baking powder, one teaspoon salt, and two teaspoons of sugar. Sift several times till thoroughly mixed. Rub in one level tablespoon of butter, wet with one-half pint sweet milk, handle lightly, cut an inch thick and bake in quick oven fifteen minutes. W'ater may be used instead of milk by using more butter. Handle as little as possible and make rapidly. BAKING POWDER BISCUIT. Mrs. Eliza Smith. Mrs. Will Warren. Sift one quart of flour, take out one cup for the moulding board, three teaspoons of baking powder, one teaspoon of salt, two tablespoons of lard. Mix soft with milk. Bake in quick oven. BEATEN BISCUIT. Mrs. Mary Irwin. To one pint of "Glory" or best winter wheat flour, use one large tablespoon of lard, mix into a stiff dough with water and beat Until light with rolling pin or hatchet. EGG BISCUITS. Make a baking powder biscuit dough richer than usual. Add the whites of two or three eggs beaten stiff almost the last thing. These are very light. SOUTHERN BUTTERMILK BISCUIT. Sift a quart of flour and a teaspoonful of salt into the bread bowl. Chop in lard and butter in equal proportions to make about the size of an egg altogether. To a cup of tart buttermilk add a half teaspoonful of soda and one of baking powder, knead thoroughly with the hands. Mold into little biscuit and bake Quickly in a hot oven to a golden brown. These are flaky and delicious. SCOTCH SCONES, OR BISCUITS. Mrs. Frances R. Campbell, Scotland. Mix together one quart of buttermilk or sour milk, one teaspoonful of baking soda, one of salt, one tablespoonful of lard, one of sugar, then stir in enough flour to make a soft batter, handle as little as possible, but mold into squares and bake in a pancake griddle, turn them over but once. SCOTCH SHORT BREAD. Mary Fairchild. Mix one-quarter pound of coffee sugar, one-half BREAD pound of butter and one pound of flour. Roll and cut in diamonds, then bake in moderate oven. BUNS. Mrs. Merle Mahaffey. One quart of sweet milk, two cups of sugar, twothirds cup of butter. Put on stove and let boil, then set to cool. W nen cool add two eggs and four cups of bread sponge and mix. Let rise and make out into biscuit and let rise and bake. Half this receipt will make about two dozen buns.