Most for your money cookbook

Old Wisconsin cheese costs up to 20 per cent more than ordinary store cheese, but it has ripened for 3-4 years and lost probably 20 per cent weight in water, at the same time gaining incomparably in flavor. So we consider it a much better buy than green store cheese. Besides, it's much more digestible. For most cooking purposes good old Wisconsin equals imported Holland, cheddar or Swiss. Old New York State cheese is also good, but the milk from which it's made is more likely to be mixed from different sections and states where cows are fed on different foods, while all Wisconsin cheese is made of milk of that State, which produces cheese uniform in flavor and richly mellow when aged. Hot Stuff! The bakers provide the world with so many varieties of bread, and some of them good, that homemade bread is fast joining the extinct dodo. But we are still true to our hot breads, dyspepsia warnings notwithstanding, and only homemade muffins, cornbreads, biscuits and scones can be served piping hot from the oven to pep up a breakfast or a luncheon or, when masked with fruit, a dinner. QUICK DROP BISCUITS 2 CUPS FLOUR ^ TEASPOON SALT 4 TEASPOONS BAKING POWDER 2 TABLESPOONS BUTTER ^ TO I CUP MILK First turn on heat for quick action, then mix and sift dry ingredients 2 or 3 times and work in shortening with finger tips. When it is like coarse meal add milk gradually, mixing with a knife to a soft dough. Dough should be so thick it can hardly be stirred, but not stiflF enough to knead; add a little water if more liquid is needed. Drop from tip of spoon into buttered muffin pans and bake 12 to 15 minutes in hot oven (450 F.). PLAIN BISCUITS Prepare dough as above and make it just stiff enough to roll out on bread board about ^ of an inch thick. Shape with a biscuit cut- HOT stuff! 123 ter, place on buttered baking sheet and put into hot oven. In 15 minutes it may be taken out, the most light, fluffy biscuits imaginable. Add /i cup of grated cheese to dough before patting out and you will have, when baked, a savory biscuit that, with a bowl of salad, will make a complete luncheon. FRUIT SHORTCAKES With fruit in season, or fruit in cans, a fruit shortcake is a quickly made dessert and a decidedly satisfying finish to a plain dinner. Of course it should never follow a heavy one. Add 2 tablespoons shortening and I tablespoon sugar to biscuit recipe and prepare dough. Roll or pat it out into 2 rounds. Spread one with a little soft butter, place the other on top, put in round pan and bake in hot oven (450 F.). When done and while warm, not hot, separate and put previously prepared fruit between layers and on top. PIONEER PAN DOWDY Fill a deep buttered baking dish with slices of tart apples, add a very little water, dredge with sugar, add bits of butter and sprinkle with cinnamon or grated nutmeg. Cover with baking powder biscuit crust j4 inch thick and bake 40 minutes in moderately hot oven (375° F.). Invert on platter and serve with cream or any creamy sauce. It would be hard to find anything tastier or cheaper than this apple dish that put hair on the chest of our pioneers in log cabin days.