Farm and home cook book and housekeeper's assistant

enough to make a dough of the proper consistency to roll. Cut j with a biscuit cutter and bake in a quick oven. If sweetened ' biscuits are liked add Vz cup sugar. — [Mrs. J. H. S., N. Y. < Bran Biscuits To 2 cups nice, clean bran add 1 cup wheat flour, IVz cups I sour milk, 1^4 cup melted butter, 3 tablesp molasses and 1 teasp soda dissolved in r little warm water, and put in the last thing, i Bake in gem pans. These are excellent for those troubled with ! constipation. — [Mrs. B. W. A., Cal. Egg Biscuits To 3 well-beaten eggs add 1 cup milk, 1% cups sugar, 1 scant cup lard or butter and 4 teasp baking powder, sifted with \ flour enough to roll. Cut out, sprinkle sugar over each biscuit, ; and place a raisin in the center of each. Bake in a quick oven, i — [0. B. O., Kan. 1 Graham Drop Biscuits i To 1 pt graham flour add % cup white flour, 1 level teasp soda, % teasp salt, 1 tablesp sugar, 1 egg, 1 tablesp thick, sour cream, and enough sour milk or buttermilk to make a stiff batter. Mix and beat well, and drop by tablespoonsful on a well \ greased biscuit pan, and bake in a hot oven 20 to 25 minutes, j or until a light brown. — [Mrs. E. P. C, Me. • j Breakfast Biscuits ' To % cup sugar add 1 cup cream, Yz cup seeded and chopped ; raisins, a little salt and nutmeg, and 1 teasp baking powder | sifted with flour enough to make a dough as soft as can be con- j veniently handled. Roll, cut, and bake as biscuits. — [A. E. R.> N. H. I SWEET POTATO AND LIGHT BISCUITS 99 Blueberry Biscuits To 1 pt flour add V2 teasp salt, 3 level teasp baking powder, 1 level tablesp butter, iy4 cup sugar, and milk enough to moisten. Have batter stiff enough to keep it shaped when dropped from the spoon. Lastly add 1 cup blueberries, washed, dried and dredged v/ith flour. Drop the batter by spoonsful in well greased gem pans, and bake 20 minutes. — [M. B., Ill Scotch Biscuits To 2 cups flour add 3 level teasp baking powder, 1 tablesp sugar, Vz teasp salt, 3 tablesp butter, 2 well-beaten eggs, % cup sweet cream and the grated rind of a lemon. Roll, cut and brush the tops with white of egg, and sprinkle with sugar. Bake in hot oven 15 minutes. These are fine. — [Mrs. C. P Pa. Sweet Biscuits To 4 cups light bread sponge add 1 cup sugar, ^2 cup melted butter, and 2 or 3 beaten eggs. Mix well, then add enough flour to make a soft dough. Let rise, and when light knead into biscuits, let rise again and when light, bake. — [Mrs. J. B., Kan. Ginger Biscuits To l^/^ cups molasses add scant % cup hot water, 1 tablesp shortening, 1 teasp soda, % teasp ginger, and flour enough to thicken to the consistency of cake batter. Bake in a shallow pan, and watch carefully as it burns easily. Cut up in large pieces while it is still warm. To be eaten with butter, like biscuits.— [Mrs. E. S. M., N. Y. Sweet Potato Biscuits Break into halves 3 good sized baked sweet potatoes, then take out the centers, and press through a sieve. Add scant teasp salt, 1 tablesp butter, 1 pt milk, 1 beaten egg and 2 rounding teasp baking powder sifted with 1 pt flour. Pour into well greased patty pans and bake in a hot oven about 25 minutes.— [M. B. G., Wis. Light Biscuits