The new Annie Dennis cook book

One pint of flour, one tablespoonful of lard, one heaping teaspoonful of baking powder, and one rounding teaspoonful of salt. Sift flour, salt and powder together, mix in the lard, and make a moderately soft dough with about one tumbler of cold water. Mix with a spoon. Roll, cut and stick with a fork, and bake in a quick oven. Maryland Biscuit One-quarter of a pound of lard, one quart of flour, rubbed well together. Mix very stiff with cold water ; knead until it is pliable, and makes a popping sound under the hands as the air bubbles break, and until you can pull it down in long thin strips. These tests are infallible, but you have to knead hard and long before the dough will answer to them. When it does you can make the biscuit. Break off pieces about the size of an egg. Mold them into round balls, and roll threequarters of an inch thick with a rolling-pin. Stick through and through five or six times with a fork. The oven must be well heated, but not too hot, or they will be underdone in the middle and all of their excellence ruined. They will cook in twenty minutes if the oven is properly heated. A quart of flour makes twenty-four biscuit of ordinary size. Quick Cream Biscuit Two teacupfuls of sifted flour, half a cupful of cream, two teaspoonfuls of baking powder, one of sugar, a level teaspoonful of salt. Sift the flour, sugar, salt and baking powder together; then add the cream and one well-beaten egg, mixing all together with a silver knife. Handle the dough as little as possible while making it into small round cakes. Bake in a hot oven for about ten minutes. This quantity will make about a dozen biscuits. Biscuits 2 cupfuls flour 2 tablespoonfuls butter or 4 teaspoonfuls baking- 1 tablespoonful each butpowder ter and lard 1 cupful milk 1 teaspoonful salt Mix the flour, baking powder and salt and sift into a basin ; add butter or lard, and chop with a sharp knife until mealy. Add milk gradually until mixture is soft and spongy. Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch. Cut with a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven. Biscuits should always be separated on the pan, as they will be more delicate and lighter than when placed closed together. Recipe makes one dozen biscuits. Wheat Gluten Flour Biscuit One teacupful of forty per cent gluten flour, one rounding teaspoonful of baking powder, half teaspoonful of salt, two-thirds teacupful of thin cream. Sift the salt, baking powder and flour together; mix to a verj^ soft dough with the cream, using a spoon. Sift some flour on the rolling board, turn out the dough, sift more flour over it and roll half an inch thick; cut and stick the biscuit, lift from the board to the baking pan with a battercake turner, and bake in a moderately quick oven twenty or twenty-five minutes. The gluten flour swells almost as much as meal in mixing, necessitating the use of more liquid than ordinary flour. Potato Biscuit