Farm and home cook book and housekeeper's assistant

Scald 1 cup milk, add scant % cup sugar and 2 tablesp butter. When cool add this to 2 cups light bread sponge, with, flour enough to mould into a loaf. Let rise until very light, then mould into biscuits, and when light again, bake. — [Mrs. W. C. T., N. Y. Bread Biscuits I To some light bread dough, enough for a small loaf, add ^^ j cup lard, 1 scant teasp soda, 2 tablesp sugar and 1 egg. Mix f thoroughly, add flour as required, mould into biscuits, and let ] rise. Bake in a quick oven. Raisins or currants may be added 1 if liked. — [Mrs. W. M. G., Ct. t Raised Biscuits ;| Dissolve V2 cake dry yeast in a little warm water. While \ this is dissolving beat butter the size of an egg with- 2 tablesp I sugar and 1 egg. Stir this and the dissolved yeast into 2 cups ; lukewarm milk, add ^/^ teasp salt, and flour enough to make a ; dough just stiff enough to handle. Cover, set in a warm place, ' and let rise over night. Knead down in the morning, let rise | again, then mould into biscuits, and when light, bake about 35 ; minutes. If a half cake compressed yeast is used, the sponge I can be started in the morning. — [Mrs. J. W. Van B., Wis. j Maryland Biscuits To 2 qts flour add 1 teasp salt and 1 cup butter. Work the j butter well into the flour, and wet with cold water to form a i dough. Then place on kneading board and beat about 15 min- i utes with a potato masher, slowly sifting flour on the board | to keep the dough from sticking. When hard beat at least 15 ; minutes longer, then roll out V2 inch thick, cut with a biscuit ■ cutter, prick holes in each biscuit with a fork, and bake imme- j diately. — [Mrs. H. L., Va. • Madison Biscuits ;j To 2 qts flour add V2 cup yeast, 3 well-beaten eggs, % cup j sugar, 2 cups milk, 1 tablesp salt and water enough to make \ a batter stiff enough to hold a spoon upright. Set away in a i warm place to rise, then work in a little flour, and cut out into ' biscuits. Let this stand 10 or 15 minutes, and then bake in a • hot oven. — [Mrs. D. T. K., N. C. \ Mush Biscuits I Add a little salt to 1 qt boiling water, stir in 1 scant cup , white cornmeal, and boil 20 minutes. When cooled to lukewarm add V2 cup lard and 1 cup yeast sponge. Knead stiff with flour, set away in a crock, and let rise. When light, work ; it down and then set away in a cold place, or put it in the ice j box. This dough is then ready to roll out in small biscuits j and to bake at any time you want, a few at a time, and they :\ are very fine. — [E. E. S., 111. SWEET BUNS AND MUFFINS 101 Squash Biscuit To 1 qt winter squash, boiled and sifted, add 1 cup hop yeast, or 2 cakes compressed yeast, 1 cup sugar, 3 large tablesp butter, 1 teasp soda and a little salt. If squash is very dry it will require about V2 cup sweet milk. Mix all these ingredients together with flour enough for a sponge. When light mix in some flour the same as for any biscuit dough, but do not make the dough too stiff. When light the second time make into biscuits, let rise again, and then bake. Mix the sponge while the squash is warm. — [Mrs. I. B. R., Wis. Sweet Buns