The Henderson cook book

One cake Fleischmann's yeast, y2 cup milk, 1 rounded cup of sifted flour, 1 teaspoon sugar, 14 level teaspoon salt, 1 teaspoon butter. Heat milk to trifle above blood heat (about 100 degrees) and dissolve thoroughly therein the yeast and sugar ; put butter in mixing bowl and place over a fire a moment to melt ; add to it the milk containing yeast and sugar ; then add the salt and flour and stir until smooth. Throw a good handful of flour over center of kneading board ; flour hands well, turn out dough and form into large hall; replace in mixing bowl; cover bowl with pie tin and let rise for 15 minutes in a very warm place; then roll out to V2 incn in thickness ; cut into biscuits ; place in greased baking-pan ; butter sides to prevent sticking together; then place baking pan over bowl half-filled with hot water and cover over with pie tin or greased paper, let rise 30 minutes ; then bake for 10 minutes in hot oven. Makes 1 dozen and takes about 1 hour. PAKKER HOUSE ROLLS. Two cakes Fleischmann's yeast, 1 pint lukewarm milk, 2 teaspoons sugar, 1 teaspoon salt, 2 tablespoons lard, 3 pints sifted flour. Sift flour in bowl, make well in center, add salt, sugar and lard, and then stir in the milk in which the yeast has been thoroughly dissolved. Knead well. Cover carefully and set to rise in a warm place, free from draft, for about an hour and 10 or 15 minutes. Then form into oblong rolls and place in pan, touching the sides of each roll with a little melted butter. Let rise for about J/2 an hour in a warm place. Bake in a good oven for 20 minutes. The whole process should take about 2 hours. Just as good results can be had by using 1 cake of yeast and allowing another hour or so in the rising. This makes 2% dozen rolls. BEATEN BISCUIT. One pound flour, 2% ounces lard, V-/2 gills water, saltspoon salt ; make stiff ; beat or roll through biscuit mill until soft and pliable. — Mrs. J. D. Rose. DELICIOUS MILK BISCUIT. One quart sifted flour, Vo teaspoon salt, 2 rounding tablespoons Snowdrift, sweet milk to make a soft dough (about 1% cups), 2 rounding teaspoons baking powder. Sift flour, salt and baking powder together, rub in shortening with tips of fingers, add milk, mixing with wooden spoon. Turn out on floured board, and handle only enough to roll and cut out. The dough will be very soft and light. Bake quickly in hot oven. These biscuits are delicious and digestible. The secret of good biscuits is in having the dough very soft and not handling. POTATO BISCUIT. One quart flour, 1 teaspoon baking powder, 3 ounces lard as for powder biscuit, add 2-3 pint sweet potatoes steamed done, 3 ounces butter, 1 tablespoon sugar. Cream potatoes, butter and sugar very light and add to flour (after it has been sifted with powder and lard rubbed in). Mix with sweet milk and bake in quick oven. Serve hot. — Mrs. Zollicoffer. DEVILED BISCUIT. One tablespoon of grated cheese, 1 of dry mustard, 1 of butter, 3/o teaspoon of salt, ^ teaspoon of red pepper, 2 tablespoons of milk. Mix well and spread lightly over half dozen soda crackers ; toast and serve hot. — Mrs. Zollic offer. viny's maple biscuits.