Two hundred tested recipes

One qt. of flour, %4 cup butter, 2 eggs, 2 cups of milk, 2 teaspoonfuls of cream of tartar, 1 teaspoonful of soda, 2 tablespoonfuls of sugar, 1 saltspoonful of salt. Bake 15 minutes. MRS. J. D. BROOKS. KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons. BAKING POWDER Take I ib. ¢réam ‘of tartar and 34 ib. soda and mix with an even pint of flour. Rub through a sieve 3 or 4 times. Put in tin cans and keep in a dry place. Use 3 teaspoonfuls to I qt. of flour. MRS..MARY COOPER EVINS. BAKING POWDER BISCUIT One pt. of flour, 1 tablespoonful of lard, 1 teaspoonful 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. MARY COOPER EVINS. POPOVERS One cup flour, ¾ cup milk, ⅜ teaspoon salt, 2 eggs, 1 teaspoon melted butter. Mix salt and flour; add milk gradually, then eggs well beaten, and butter; beat well with egg beater; put into hot greased muffin rings and bake in hot oven. Serve immediately. MRoOB. SoROYS TER. SHORT CAKE Two and one-half cupfuls White Rose self-rising flour, 1 egg (yolk and white), % cupful (scant) lard and butter mixed. Moisten with milk and water. See that the name K-N-O-X is on each package of gelatine you buy. FRENCH TOAST Six slices bread, 2 eggs, 2 tablespoons milk, % teaspoon salt. Beat eggs, add salt and milk; dip bread in mixture and fry in hot greased frying pan. MRS. H. S. LYON. BREAKFAST GEMS One and one-half cupfuls White Rose self-rising flour, I egg, 1 cupful milk. Beat together for three or four minutes, place in a hot gem pan and bake in a hot oven. DELICIOUS MUFFINS One quart White Rose self-rising flour, 3 tablespoonfuls sugar, I piece butter size of walnut, I egg, I cupful milk. Stir quickly into a batter, have the tins warm and bake in a quick oven. DROP BISCUIT Two cups of flour, 4 level teaspoonfuls baking powder, 2 tablespoonfuls butter or lard, % teaspoonful 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 8 minutes. Ne EKNOX ACIDULATED GELATINE—no bother—no trouble—no squeezing lemons. SALLY LUNN Three eggs well beaten, % cup lard, 2 cups of sweet milk, 1% cup of yeast, nearly a cup of sugar, 1% qts. of flour, and a little salt. MRS. ANNA H. AUSTIN. POPOVERS Two cupfuls White Rose self-rising flour, 2 cupfuls milk, 2 eggs, butter. Mix thoroughly, place on buttered cake tins and bake in a very hot oven. NUT BREAD One and one-half cups white flour, 1¼ cups graham flour, 4 teaspoonfuls baking powder, 1 teaspoonful salt, 1 cupful water, 1 egg, ¼ to ⅜ cupful Borden's Eagle Brand Condensed Milk (amount depending on sweetness desired), 1 cupful chopped nut meats. Sift the flour before measuring, taking care to use the bran remaining in the sieve after sifting the graham flour. Combine all the dry ingredients and mix well. Combine the milk and water and add slowly to the dry ingredients, beating constantly. Add well beaten egg and nut meats. Put in a greased pan; cover and let rise 30 minutes. Bake in a moderate oven from 45 to 60 minutes. Yield, 1 loaf. ZI ENOX GELATINE makes dainty desserts for dainty people. CORN BREAD One pt. of meal, a pinch of salt or not, % teaspoonful of soda, % cup sour milk, warm water to make a soft dough. Have griddle well greased and hot. Make dough into oval-shaped cakes. Place on griddle, put down thin, and bake on top of stove, browning both sides. MRS. HELEN WHITE. TOMATO CREAM TOAST