GRAHAM BISCUIT

One quart flour, two teaspoons cream tartar, one of soda, one pint of milk, two tablespoons 4ard or butter, salt to taste, two tablespoons molasses. Bake three-quarters hour.

Mrs. J. D. Hooker. LIGHT GEMS.

One egg beaten very light, one and a half cups buttermilk or sour milk, one even teaspoon soda, one even teaspoon bak- ing powder, flour enough for a stiff batter, half teaspoon salt. Bake fifteen minutes in quick oven.

Mrs. Sumner Hunt. POP-OVERS.

One cup flour, one large egg, one cup of milk, one level tea- spoonful of salt. Mix all together and bake about thirty min- utes in a moderate oven. Use gem pans.

Harriet S. Bishop. GERMAN PUFFS.

Mix three eggs, add one saltspoon of salt and half pint of milk. Stir gradually into half pint of pastry flour, and beat with e^g beater until smooth. Pour into smoking hot oiled gem pans and bake in a moderately quick oven twenty-five min- utes.

Nannie M. Griffith, Johannesburg-. MUSH MUEEINS.

Pour boiling water on one pint of white corn meal ; then stir well until perfectly smooth. Add a .lump of butter about the size of an egg, three eggs well beaten, one cup of sweet milk, a little salt. Bake in gem tins in a hot oven.

Mrs- J. B. Duke. JOHNNY CAKES.

Two eggs, half cupful sugar, half cup shortening, one cup- ful flour, one of sweet milk, two teaspoonfuls baking powder, half teaspoonful salt. Mix into a batter with corn meal. Bake either in muffin rings or in a shallow pan, three-quarters of an hour in moderate oven.

H. C W. CORN MEAL MUFFINS.

One and a half cups white meal, scalded until mush. When cool add salt, two tablespoons sugar, three eggs, one-third cup

BREAD, ROLLS, ETC. 219

flour, two tablespoons baking powder, milk to thin until like pancake batter. Grease muffin rings, put batter in each ; bake ten minutes.

Mrs. Jerry Conroy. SQUASH MUFFINS.

One cup of squash sifted, three cups flour, one cup milk (a little more if squash is dry), two tablespoons sugar, one tablespoon butter, one egg, two teaspoons baking powder. Bake in gem pans.

M. W. T. Macdonald. SCOTCH SHORT CAKE.

Half pound sugar, one pound butter, two pounds flour. Cream the butter and sugar and then add flour; make into cakes about three-quarters inch thick and bake in pie tins. In serving, break ; do not cut.

H. R. B.

SCOTCH SHORT CAKE ( ABERDEEN).

Seven ounces flour, one ounce rice flour, quarter pound but- ter, three ounces sugar, one egg (yolk). Mix butter and sugar to a cream, add egg, then gradually sift in flour. Work to- gether like cooky dough, roll about half an inch thick and cut in squares. Bake in slow oven.

Mrs. B. C. Shepard WAFFLES.

One quart flour, two teaspoonfuls baking powder, half tea- spoonful salt, level teaspoonful granulated sugar, two heap- ing tablespoon fuls butter. Rub these ingredients well into the flour ; then add one glass of milk and the yolks of three eggs, and stir until the batter is smooth. It should be a little thinner than for pancakes. Have hot waffle irons well greased, and immediately before frying beat the whites of the eggs until stiff and stir in the batter.

Emma Wineburgf. CORN WAFFl.ES.

One pint sifted flour, milk enough to make a thin batter, two eggs well beaten, a tablespoonful of melted butter, a lit- tle salt. Gradually mix the milk with the flour until there is a smooth paste, then add the salt, the butter and lastly the eggs, mixed with a cupful grated corn. Have a waffle iron hot; butter well, or grease with salt pork.

15 Mrs. E. D. Neff.

220 LANDMARKS CLUB COOK BOOK.

WAFFLES (SOUR MILK).

One and a half cups clabber milk ; add flour until a not too soft batter, stir well, add tablespoon melted butter, yolks four eggs, and whites beaten well. Just before baking add two even teaspoons baking powder well stirred in. Bake in hot irons.

Mrs. Jerry Codroy. AUNT CLARISSEYJS CORN FLOPPERS.

One pint sifted corn meal (scalded), half a teacup sifted flour, one egg, a piece of butter or lard the size of an egg, a little salt, about half a pint of milk and water mixed, enough to make a very thin batter. Grease the griddle well and have it very hot. Bake quickly. Rice, or grits is very nice mixed in.

Mrs. Stephen M. White. SOUTHERN GRIDDLE CAKES.

One pint white corn meal, three-quarters of a pint of sour milk, one small teaspoonful of soda in the milk, stirred till it foams, two eggs, salt to taste. Have the griddle hot and well greased.

Mrs. J. B. Duke. RHODE ISLAND SPAT-OUTS (l//6.)

One pint of sweet milk, four tablespoonfuls wheat flour, two eggs well beaten, Indian meal to make a stiff batter, a little salt. Spat into round cakes half an inch thick, and fry in hot lard, like doughnuts. Split and eat warm, with butter.

Mrs. George H. Wadleigh. FRITTERS.

Half cup milk, two tablespoons sugar, small dessertspoon butter, one teaspoon baking powder, salt and a dash of nut- meg. Flour to make a batter as stiff as cup cake. Take a dessertspoon of the batter at a time and fry in deep, hot fat. Can be served with syrup or any nice pudding sauce.

Mrs. W. H. Burnham, Orange, Cal. GRAHAM CRACKERS.

Five cups graham flour, one cup butter, one cup sugar, one cup cold water, one teaspoonful of soda. Roll as thin as pos- sible. Bake like cookies.

Miss Ellis.