Two hundred tested recipes

One quart flour, %4 cup lard, 1% teaspoon salt, I cup cold water. Rub lard and salt into flour and mix with cold water to very stiff dough. Knead ten minutes until well mixed, then beat hard with beater, turning dough over and over until it blisters, and pulling off piece quickly it will give a sharp cracking sound. When in this condition pull off round piece suddenly, form in round biscuit, then pinch off piece, turn over and press with thumb, turn over and press. Put in pan and bake in quick oven twenty minutes. 15 Pink Coloring for fancy desserts in each package of KNOX GELA- TINE. POCKET BOOK ROLLS One qt. flour, 1 teaspoonful salt, large tablespoonful lard, 2 tablespoonfuls sugar, 1 cake yeast 1%4 cups warm water, I egg. Dissolve yeast and sugar in water; let stand in warm pan 10 minutes; if yeast is good it will rise on top of water. Sift flour and salt together; work in lard, add yeast and egg well beaten, knead until smooth and soft, put into greased bowl or stone jar, grease on top and let rise 4 or 5 hours, turn out on floured board, roll as you would biscuit, cut with medium sized cutter, brush with melted butter, fold and put into biscuit pans and brush tops with butter; let rise for an hour and bake in mode- rately hot oven. A half cup of white mashed potatoes may be used in place of egg. BAR Say a rene Ode ded bi Re SOUR MILK BISCUIT One quart sifted flour, I even teaspoon salt, 1 even teaspoon soda, I pint thick sour milk, 1 large table- spoon butter. EGG BREAD _ Three eggs, beaten separately, 1 cup meal, 2 cups boil- ing water, I teaspoonful baking powder. Scald meal and let cool before adding eggs. MRe. Ei Tw ae 16 KNOX GELATINE makes Desserts, Salads, Candies, Puddings, ices, etc. WAFFLES Four level teaspoonfuls baking powder, 2 level cup- fuls flour, % level teaspoonful salt, 2 level tablespoon- fuls of sugar, 2 eggs separated, 114 cupfuls sweet milk, 4 tablespoonfuls melted butter. Mix flour with baking powder and salt and sift in bowl, beat yolks of eggs, add sugar, butter and milk. Add this mixture gradu- ally to dry ingredients, beaten thoroughly. When well mixed, fold in stiffly beaten whites of eggs. Have waffle iron hot and well greased. VU ee Neptiaece VVie lel CAC s. GRAHAM MUFFINS One cup Graham or entire wheat flour, 1 cup flour, %4 cup sugar, 4 teaspoonfuls baking powder, I teaspoon- ful salt, 1 cup milk, 1 egg, I to 3 tablespoonfuls melted butter. Mix and sift dry ingredients; add milk gradu- ally, egg well beaten, and melted butter; bake in hot oven in buttered gem pans 25 minutes. MRS. MARY COOPER EVINS. OATMEAL MUFFINS One cup cooked oatmeal, 114 cups flour, 2 tablespoon- fuls sugar, 4 teaspoonfuls baking powder, % teaspoon salt, % cup milk, 2 tablespoonfuls melted butter, 1 egg. Mix and bake. 17 Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed. LUNCHEON ROLLS One-half cup scalded milk, 2 tablespoons sugar % tea- spoonful salt, % yeast cake dissolved in 2 tablespoon- fuls luke warm water, 2 tablespoonfuls melted but- ter, I egg, few gratings from rind of lemon, flour. Add sugar and salt to milk; when lukewarm, add dis- solved yeast cake and 34 cup flour. Cover and let rise; then add butter, eggs well beaten, grated rind of lemon, and 144 cups flour. Let rise again; roll to % inch thickness, shape with small biscuit cutter, place in buttered pan, let rise again, and bake . These rolls may be ready to serve in 3 hours if 1% yeast cakes are used. MRs. MARY COOPER EVINS. TEA MUFFINS To 1% cups of warm sweet milk add - tablespoonful sugar and 2/3 cake of yeast, beat 3 eggs well, add to milk, mix in slowly and beat well, first 1 light qt. flour, then 1 heaping tablespoonful melted butter, salt to taste, allow about 4 hours for rising first time, 2 hours for second time. MRS. W. D. BRYAN. QUICK SALLY LUNN