Two hundred tested recipes

Three cups flour, % cup sugar, 1%4 cups sweet milk, 4 teaspoon salt, 2 teaspoons baking powder, 2 eggs, butter or snowdrift size of an egg. Mix flour, sugar, salt, powder. Stir into beaten eggs and milk. Last, add butter melted in 4 tablespoons hot water, beat thoroughly and bake quickly in hot oven. MRS. JOHN GOOCH. SOUTHERN CORN MEAL MUFFINS. Beat the yolks of 2 eggs until light, add 1 cup of sour milk, 1 cup of white corn meal, 34 cup flour, 1 teaspoon salt, 2 teaspoons baking powder sifted with meal and flour. Grease pans, heat them and oven, add last 34 teaspoon soda dissolved in luke-warm water to batter, beat vigorously and rapidly, then fold in stiffly whipped whites of 2 eggs. Bake in hot oven. MRS. JOHN GOOCH. WHEAT MUFFINS. One egg, 1 pint of flour, 1 tablespoon of meal, 1 teaspoon of salt, I teaspoon of baking powder, 1 pint of buttermilk, 1 teaspoon of soda. Beat well and bake in hot tins. MRS. F. B. BLALOCK. Use KNOX GELATINE if you would be sure of results. FLANNEL CAKES. One quart of flour, 1 pint of meal, 1 teacupful of milk, 1 teacupful of yeast, 3 eggs, 2 teaspoonfuls of salt. Beat well together and let it rise in a warm place. BUCKWHEAT CAKES. One pint of buckwheat flour, 1 tablespoonful of meal, 1 tablespoonful of yeast, 1 teaspoonful of salt. Make up with water over night, and beat until it bubbles. In the morning beat again, and just before baking stir in a pinch of soda dissolved. BROWN BREAD Two cups graham flour, 2 cups corn meal, I pt. sour milk,1 tablespoonful of soda (dissolved in the milk), I cup Orleans molasses, I egg, I tablespoonful of sugar, pinch of salt. Steam 112 hours, then put in oven about 10 minutes. (Add to the above I cup chopped raisins if wanted.) MRS. NELLE C, POWELL Simply add water and sugar to the KNOX ACIDULATED package. TEA ROLLS (A Never-Fail Recipe) Two qts. flour, 2 cups sweet milk, 2 cakes Fleischman's yeast, 2 level tablespoonfuls sugar, 1 teaspoonful salt, 3 eggs, 2 round tablespoonfuls shortening, 1 cup water. Dissolve the yeast in 1 cup of luke-warm water. Melt the shortening and add first the 2 cups warm milk, then the eggs, sugar, salt and yeast. Last, stir in the sifted flour, and work thoroughly. A good test is when the dough blisters. Set aside four hours to rise. Work down lightly on floured board, roll and cut out for rolls. Use small cutter for clover-rolls and grease, or brush with sweet milk. For pocketbook rolls use large cutter, brush over with melted butter or fold over, letting top layer overlap first—a very little to allow for drawing back when using. Brush top with sweet milk and let rise again. Bake in a moderate oven. MRS. NELLE C. POWELL. CREAMED MUFFINS One pint flour, %4 teaspoon salt, 3 teaspoons baking powder, yolks of 2 eggs (beaten lightly), 34 cup cream or milk enough to make a drop batter. If you use milk put I tablespoon melted butter in. Whites of 2 eggs beaten stiff. MISS HELEN WHITE. For Dainty Delicious Desserts use KNOX GELATINE. LUNCHEON ROLLS One cup scalded milk, 4 tablespoons sugar, ½ teaspoon salt, 1 yeast cake, dissolved in 4 tablespoons luke-warm water, 4 tablespoons melted butter, 2 eggs, flour; add sugar and salt to milk; when luke-warm, add dissolved yeast cake and 1½ cups of flour. Beat thoroughly, cover and let rise; then add butter, eggs well beaten, and enough flour to knead. Let rise again, take from bowl and roll to % inch thickness. Shape with small biscuit cutter, place in buttered pan close together, let rise again, and bake for about twenty minutes. MISS SADIE PARHAM. BEATEN BISCUIT