d flour to make soft
dough. Raise again, and make in roll pans and raise again. Bake in hot
oven.

OATMEAL GEMS

Mrs. Henry Crossman

Two tablespoonfuls left-over cooked oatmeal, beat in one egg, one-half
cup sweet milk, one teaspoonful baking powder, one scant cup flour,
pinch salt. Bake in hot oven in iron gem pans fifteen minutes.

LIGHT BISCUIT

Mrs. A. J. Atwater

Take a piece of bread dough that will make as many biscuit as you wish;
lay it out rather flat in a bowl; break into it two eggs, one-half cup
sugar; one-half cup butter. Mix this thoroughly with enough flour to
keep it from sticking to hands and board. Knead well for fifteen to
twenty minutes; make it into small biscuits; place in greased pan and
let rise until they are even with top of pan. Bake in quick oven for
half an hour.

POTATO BISCUIT

Mrs. H. S. Mount

One cup of milk; three potatoes (cooked and riced); one tablespoonful
lard; one teaspoonful butter; one and one-half teaspoonful salt; two
teaspoonfuls sugar. Let cool and add one cake yeast dissolved in
lukewarm water. Two eggs well beaten; four cups flour; let raise three
hours. Then roll out about one-half inch thickness. Butter, cut, turn
over with silver knife and shape like parker house rolls. Raise two
hours more and bake about ten minutes. Will make about fifty rolls.

SOUTHERN POTATO BISCUITS

Mrs. Granville Richardson

Three cups flour; three teaspoonfuls baking powder; one teaspoonful
salt; one cup hot mashed potatoes; three tablespoonfuls butter or other
shortening; one-half cup milk; one egg. Mash the potatoes through a
strainer, add salt, milk, butter or shortening and then the egg well
beaten. Beat until smooth, then sift in the flour and baking powder.
Turn on a floured board, cut with small biscuit cutter, put into hot
oven and bake twenty minutes.

"ABBIE'S" CORN BREAD

Mrs. Edward E. Swadener

One cupful corn meal; one cupful flour; one-third cupful sugar; one
teaspoonful baking powder; salt. Put these through flour sieve, add one
tablespoonful melted butter. Beat one egg very light in a cup, add
enough milk to fill the cup, stir this in the flour; then add one-half
cup more of milk. Use your judgment about quantity of milk. Bake either
in one pan or in muffin pan.

MUFFINS

Mrs. John M. Stahl

Beat three eggs and add two cupfuls milk; one quart of flour; two
heaping teaspoonfuls baking powder; one tablespoonful sugar; one
teaspoonful sal