BAKING-POWDER BISCUIT.

One quart of sifted flour, three-quarters of a cup
of butter, two heaping teaspoonfuls of baking pow-
der, one teaspoonful of salt, enough milk to make a
soft dough. Do not handle any more than is neces-
sary. Roll thin, cut in small biscuits, prick with a
fork and bake in a quick oven.

CREAM BISCUIT.

One quart of flour sifted, two rounded teaspoon-
fuls of Cleveland’s baking powder, two cupfuls of
cream and a little salt. Mix, roll out about a quar-
ter of an inch thick, cut with a small biscuit-cutter,
prick with a fork and bake fifteen or twenty minutes
in a quick oven.

FRENCH ROLLS.

Two quarts of sifted flour, a pint of warm milk,
half a cup of butter melted in the milk, a quarter of
a cup of sugar, three or four eggs beaten light, a little
salt, a half cake of compressed yeast, dissolved in a
little warm milk. Make a batter of the milk and
flour, add the eggs and sugar, beat hard for fifteen
minutes. Cover the pan and set to rise, over night
if for luncheon, in the morning if for tea. Knead
well, but do not add any more flour. Make them
into shape and let them rise again until light. Bake
about fifteen minutes in a quick oven. For buns add
cinnamon. Sift the flour before measuring, and
measure lightly.

RAISED FINGER-ROLLS.

Half a pint of milk, half a pint of water, one-
third of a compressed yeast cake, one teaspoonful of
sugar, two teaspoonfuls of butter, one teaspoonful
of salt. Dissolve the yeast cake in a little tepid
water, mix as usual, make into a soft dough at night,
bake for breakfast or luncheon.

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