The Twin-city housewife

Three medium sized Irish potatoes boiled until done. Remove skins, mash thoroughly and to them add one tablespoon each of lard, butter and sugar, two teaspoons of salt, three-fourths of a cup of liquid yeast and two eggs beaten lightly. Place away to rise. Then work in flour enough to make a light biscuit dough. Roll about an inch thick, cut out with biscuit cutter. Place one in muffin tin, butter top of it, then place another on top of that and butter it also. Let rise in moderately warm place until light and bake—Mrs. B. B. Owens. Wheat Muffins One egg, one pint of flour, one tablespoon of meal, one teaspoon of soda, one pint of buttermilk, one teaspoon of salt. Beat well and bake in hot pans.—Mrs. R. E. Dalton. Pop Overs Beat two eggs, without separating until well mixed, but not very light, add to them one-half pint of milk. In another bowl put one-half pint of flour and salt spoon of salt, and pour into it gradually the eggs and milk, beating all the time. Strain the batter through a sieve into the first bowl. Have iron gem pans well greased and heated. Pour about two-thirds full and bake in a moderate oven about 40 minutes. Tf they fall when taken from the oven they have not been baked long enough.—Mrs. Robert Lassiter, Charlotte. Biscuit Waffles One cup of biscuit crumbs, one cup of flour, one cup of buttermilk, one egg, fourth of a teaspoon of soda, salt to taste——Mrs. R. C. Burton. Rice Waffles Three eggs well beaten, one and a half pints of flour, one-half pint of cold rice, butter or lard the size of a hen’s egg, a little salt, one-half teaspoon of soda. Mix with sour milk, or use two teaspoons of baking powder and mix with sweet milk. Do not have batter too thick.—Mrs. C. G. Lanier. Spanish Waffles Cream one-quarter pound of good butter, adding by degrees the beaten yolks of six eggs; beat well, then sift in ten ounces of flour, stirring all the time. Now whip up the whites of the eggs and thoroughly stir these in, adding: sufficient milk to form a medium thick batter. Bake in waffle irons. In all cases be sure to have the irons well greased and hot when the batter is poured in. One-half this quantity will be sufficient for a small family.—Mrs. W. J. Jones. Waffles Without Milk Four eggs beaten very light, whites and yolks separately, one cup of rice boiled soft, two large tablespoons of melted lard, one quart of flour, two teaspoons of baking powder, salt to taste and water enough to make thin batter.—Mrs. M. F. Patterson. fourteen THE TWIN-CITY HOUSEWIFE Sandwiches Almond Sandwiches Blanch almonds, grind and mix with mayonnaise and spread between thinly sliced bread.—Miss Mary Bailey. Cheese Sandwiches, No. 1 Chop eight olives, mix with highly seasoned cheese, and spread between slices of buttered bread. Cheese Sandwiches, No. 2 Into one pound of grated cheese stir one-half cup of cream and one cup of pecans, almonds, and English walnuts chopped fine. Spread on thin slices of bread over which have been put mayonnaise dressing. —Mrs. N. S. Wilson. Cheese Sandwiches, No. 3 One-half pound of grated cheese, one good sized Bermuda onion chopped fine, one teaspoon Worcestershire sauce, half a teaspoon of salt, and a dash of cayenne. Mix with mayonnaise and use as filling for sandwiches.—Mrs. W. C. Linville. Chicken Sandwiches Boil one chicken tender and low in its broth, pull off all skin and put meat through a chopper with six hard boiled eggs. Season highly, put back in liquor and set on ice during night to jelly. Spread bread with mayonnaise and slice and put chicken between—Mrs. W. J. Conrad.