WOCHTEL (Crock Yeast Biscuits)—-Wnhen one is baking ‘bread and ready to put it in loaves, take about as much. dough as you would use for a small loaf, then take one heaping tablespoon of both lard and butter, one-fourth cup sugar and one saltspoon cinnamon✪ Wochtel (Crock Yeast Biscuits). Knead this until thor-— oughly mixed. Roll till a iong loaf is formed and then cut into pieces as you would for biscuits. Then roll again be- tween palms of hands and dip in melted butter or lard... But- ter a half-gallon crock, put in the balls (do not be afraid to lay one on top of another), and let them rise about one- half hour or more. Bake fn a moderate oven a half-hour, or until brown. If liked, after separated, toast in the oven “until crisp. This recipe makes about a dozen biscuits, These are very delicious when served with tea or coffee. BISCUIT HELPS. TO MAKE LIGHT BISCUIT—When using sour cream or milk in baking, use the usual amount of soda in the milk; and stir one teaspoonful of cream tartar in the flour and see ~ how light your biscuit, etc., will be. LEFT-OVER BISCUITS can be made real nice and fresh by sprinkling or dipping in water; then place in baking pan in hot oven and let remain for a few minutes, and they are as palatable as when first baked. % TO MAKE BAKING POWDER—Two ounces tartaric acid, pounded in a mortar, 40 ounces bicarbonate of soda, one- haif pound corn starch. Stir all ingredients together, put -through a fine sieve, such as a flour sifter. Put in box and you will have just as good and a great deal cheaper article. than you buy. BUNS, BUNS—One pint of bread sponge, one-half cup sugar, one-third cup of lard or butter, white of one egg beaten “very light and added last. Then mix into,a loaf about the ~Same as brea✪ Bunsd and let rise; when light roll-out and cut with -@ biscuit cutter and place an inch apart:on buttered tins. “Let rise to twice their height and bake 20 minutes. This makes about one dozen. In doubling the récipe a whole eggs will give as good results as the whites of two. EXCELLENT BUNS—Two cups of milk.scalded, and cool- ed; add one teaspoon salt, one tablespoon sugar, and flour to” © make a stiff batter. Add one-half cup of yeast to batter. = 3&€t rise over night; in morning add one-half cup sugar, one- --alf cup butter (melted✪ Excellent Buns) and flour enough to make it stiff _ enough to knead> Let rise again until light, shape into — qmall biscuit and rise again. Bake in hot oven till brown. £ HOT CROSS BUNS—Put three cups sifted flour into a bow = t rise again in a warm place; when light and just before plac- ing in the oven, with a sharp knife, cut a cross on the’top of each bun. Brush the top with melted butter, and -sprinkle with sugar and cinnamon mixed together✪ Hot Cross Buns. Bake in a hot oven “about 15 to 30 minutes. This should make about twodozen. RAISED HOT CROSS BUNS—Into four pounds of for ety @ half pound of lard and butter mixed, half a poun sugar, one tablespoon salt, then half a grated nutmeg, we 1 ae ub into it two tablespoons butter, one-half cup granulated ey, --ugar, one-fourth teaspoon salt, add one cup lukewarm milk, | in which has been dissolved a compressed yeast .cake; set » aside to rise, and when twice its original bulk, place on a ~ . well-floured board, roll out and shape into round biscuits “with the hands. Place in pans so they do not touch and let ~~ ‘the morning the oun must be kneaded down, turned ont on a molding board and divided in portions weighing apeged _ three ounces each. o ‘Mold oblong in shape three inches wide and six ihoneem ; long; put in a greased dripping pan, let rise half an hour or longer, cut a cross on the surface and bake in a moderate — oven. When nearly done brush over with a sirup of boiled sugar and water.

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WOCHTEL (Crock Yeast Biscuits)—-Wnhen one is baking ‘bread and ready to put it in loaves, take about as much. dough as you would use for a small loaf, then take one heaping tablespoon of both lard and butter, one-fourth cup sugar and one saltspoon cinnamon. Knead this until thor-— oughly mixed. Roll till a iong loaf is formed and then cut into pieces as you would for biscuits. Then roll again be- tween palms of hands and dip in melted butter or lard... But- ter a half-gallon crock, put in the balls (do not be afraid to lay one on top of another), and let them rise about one- half hour or more. Bake fn a moderate oven a half-hour, or until brown. If liked, after separated, toast in the oven “until crisp. This recipe makes about a dozen biscuits, These are very delicious when served with tea or coffee. BISCUIT HELPS. TO MAKE LIGHT BISCUIT—When using sour cream or milk in baking, use the usual amount of soda in the milk; and stir one teaspoonful of cream tartar in the flour and see ~ how light your biscuit, etc., will be. LEFT-OVER BISCUITS can be made real nice and fresh by sprinkling or dipping in water; then place in baking pan in hot oven and let remain for a few minutes, and they are as palatable as when first baked. % TO MAKE BAKING POWDER—Two ounces tartaric acid, pounded in a mortar, 40 ounces bicarbonate of soda, one- haif pound corn starch. Stir all ingredients together, put -through a fine sieve, such as a flour sifter. Put in box and you will have just as good and a great deal cheaper article. than you buy. BUNS, BUNS—One pint of bread sponge, one-half cup sugar, one-third cup of lard or butter, white of one egg beaten “very light and added last. Then mix into,a loaf about the ~Same as bread and let rise; when light roll-out and cut with -@ biscuit cutter and place an inch apart:on buttered tins. “Let rise to twice their height and bake 20 minutes. This makes about one dozen. In doubling the récipe a whole eggs will give as good results as the whites of two. EXCELLENT BUNS—Two cups of milk.scalded, and cool- ed; add one teaspoon salt, one tablespoon sugar, and flour to” © make a stiff batter. Add one-half cup of yeast to batter. = 3&€t rise over night; in morning add one-half cup sugar, one- --alf cup butter (melted) and flour enough to make it stiff _ enough to knead> Let rise again until light, shape into — qmall biscuit and rise again. Bake in hot oven till brown. £ HOT CROSS BUNS—Put three cups sifted flour into a bow = t rise again in a warm place; when light and just before plac- ing in the oven, with a sharp knife, cut a cross on the’top of each bun. Brush the top with melted butter, and -sprinkle with sugar and cinnamon mixed together. Bake in a hot oven “about 15 to 30 minutes. This should make about twodozen. RAISED HOT CROSS BUNS—Into four pounds of for ety @ half pound of lard and butter mixed, half a poun sugar, one tablespoon salt, then half a grated nutmeg, we 1 ae ub into it two tablespoons butter, one-half cup granulated ey, --ugar, one-fourth teaspoon salt, add one cup lukewarm milk, | in which has been dissolved a compressed yeast .cake; set » aside to rise, and when twice its original bulk, place on a ~ . well-floured board, roll out and shape into round biscuits “with the hands. Place in pans so they do not touch and let ~~ ‘the morning the oun must be kneaded down, turned ont on a molding board and divided in portions weighing apeged _ three ounces each. o ‘Mold oblong in shape three inches wide and six ihoneem ; long; put in a greased dripping pan, let rise half an hour or longer, cut a cross on the surface and bake in a moderate — oven. When nearly done brush over with a sirup of boiled sugar and water.

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