The Twin-city housewife

Take one pound of cream tartar and one-half pound of soda and mix with an even pint of flour. Rub through a sieve three or four times. Put in tin cans and keep in a dry place. Use three teaspoons to one quart of flour—Miss Augusta Watkins. Baking Powder Biscuit One pint of flour, one tablespoon of lard, one teaspoon of baking powder, and a little salt. Make into a soft dough with water or sweet milk, but never with both. Bake in a quick oven.—Mrs. P. W. Crutchfield. Beaten Biscuit, No. 1 Put one and one-half teaspoons of salt into a quart and a half of finest flour. Sift twice and mix thoroughly with a teacup of lard. Moisten with ice water, which add slowly until a stiff dough is formed; knead until the dough blisters, then roll out to the thickness of about one-half inch, cut with a small cutter and bake in a steady, strong oven. —Mrs. L. A. Vaughn. Beaten Biscuit, No. 2 Three-fourths of a pound of flour, one teaspoon each sugar and salt, two and a half ounces of lard, one-half glass cold water. Sift salt and sugar with flour after weighing, mix with cold lard and add water, making a very dry dough. Beat for fifteen minutes or put through a biscuit machine and bake in a very slow oven. If baked in a gas range put in as gas is lighted and brown slightly.—Mrs. Thomas Maslin. Buttermilk and Soda Biscuit One quart of flour, one-third teaspoon of salt, one level teaspoon of soda, two level teaspoons of baking powder, lard the size of a hen’s egg, and buttermilk to make a soft dough.—Mrs. G. W. Coan. Cream Biscuit One quart of flour, one teaspoon of white sugar, a little salt, one teaspoon of soda and two of cream tartar. Mix well together and wet with pure cream, making moist enough to roll, kneading as little as possible. If too wet they will not be crisp. Roll rather thin, cut and bake. When equal parts of white and Graham flour are used this closely resembles the Graham wafers we buy.—Mrs. H. J. Lott. Drop Biscuit Two cups of flour, four level teaspoons baking powder, two tablespoons butter or lard, one-half teaspoon salt, sweet milk enough to make a batter which will drop from spoon without spreading. Drop by spoonfuls on greased tin one inch apart. Brush over with milk and bake in hot oven about eight minutes. SUSAN EU ASA AANA E IMULIRISICAR Sa0 o tx THE TWIN-CITY HOUSEWIFE ee ——— Graham Biscuits Sift through a coarse sifter one quart of Graham and one pint of white flour. Add a level teaspoon of soda, one of salt, and one fourth teaspoon baking powder. Mix with butter milk, knead lightly and mold biscuits with the hands. Never roll and cut them. Bake {in a moderate oven.—Mrs. J. L. Henley. Tea Biscuits Sift one quart of flour with one teaspoon of salt, and three rounding teaspoons of baking powder. Into this rub one large tablespoonful of lard until it is of the consistency of corn meal, then add just enough sweet milk to make a dough easily handled; roll out half-inch thick, place in greased pan and bake for about fifteen minutes in very hot oven; brush with yolk of egg and milk, return to oven to glaze.— Miss Ella Hinshaw. Bread Fingers Cut bread in slices lengthwise the loaf. Trim off the crusts and cut each slice into strips one inch wide and five inches long. Put in stove and brown. Serve with soup or salad. Bread Sticks Take light bread when it is light enough to mold and form into rolls about the size of a lead pencil. Put into a greased pan, let rise for about half an hour, brush over with warm water and bake about fifteen minutes in a hot oven. Brown Bread, No. 1