The new Annie Dennis cook book

Wash and boil six small sweet potatoes with peeling on. When soft, take them out, peel and mash through a coarse sieve. Sift one quart of flour, and with it one level teaspoonful of soda; add one pint of the potato (to which has been added a heaping teaspoonful of sugar), one kitchenspoonful of lard, salt and buttermilk to make a rather stiff dough ; mix thoroughly and bake in a quick oven. They should be eaten hot, with butter. Peanut Butter Biscuits teaspoonful baking 1 tablespoonful lard powder 3 tablespoonfuls peanut cupfuls flour butter teaspoonful salt Enough milk to make soft tablespoonful sugar dough Sift the flour, baking powder, salt and sugar into a bowl. Cut in the lard and peanut butter with a knife, or rub them with tips of the fingers. Beat eggs and add them with sufficient milk to make a soft dough. Turn out on a floured baking board, knead lightly, roll but, cut with a cutter, brush over with a little beaten egg, sprinkle with sugar, and bake from twelve to fifteen minutes in a moderate oven. Sweet Potato Biscuit Wash and boil four medium sized sweet potatoes. Mash; stir into a batter, made with one pint of com meal, one teacupful of buttermilk, two tablespoonfuls of melted lard, one teaspoon level full of salt, and the same of soda sifted and beaten into the batter just before stirring in the potatoes. Mold and bake until a rich brown. Egg Biscuit Take one pound of flour; wet nearly all of it to a paste with the beaten whites of two eggs; beat the dough and roll out thin ; work in half pound of butter or fresh lard, placing it in small bits on the dough, flouring, folding and rolling out again until all is used. Move the rolling pin always from you. Cut out in small squares, or with a tumbler, stick and bake in a quick oven. The Favorite Naples Biscuit One pound of XXXX sugar, one pound of flour sifted several times and dried; one dozen eggs and one teaspoonful of finely powdered mace. Beat the yolks and whites separately very light. Add the sugar to the yolks and beat well. Then add the whites alternately with the flour. Bake a light brown and sift white sugar over them. CRACKERS My Premium Crackers Two pints of sifted flour, a teaspoonful of lard, rubbed well together; make into a very stiff dough, with a teacupful of cold water, in which has been dissolved a teaspoonful of salt. Beat until smooth and divide into four equal parts; roll each piece until twelve inches square, cut into three inch squares, stick with a fork ; line the bottom of a pan with white paper, greased slightly. Put in the crackers and bake three or four minutes, in a quick oven. Light and Dainty Crackers Take a piece of well-risen light bread dough about the size of a half pint cup. Work into it a piece of fresh butter the size of a walnut. When it is all worked in, break the dough into bits as large as a nutmeg. Flour the board well and roll very thin. Stick with a fork all over and bake quickly a pale brown. Do not scorch them in the least. These crackers are entirely different from those made with unrisen dough and are especially nice for an invalid who has wearied of the taste of other bread. My Premium Crackers