Quaker Oats Biscuit

Take one cup Quaker Oats, over which pour one pint boiling water; let cool. Add one tablespoon butter and lard, one-half cup molasses, one level tablespoon sugar, one-half teaspoon salt, one yeast (compressed). Mix with wheat flour as for biscuit. Let rise over night. Bake in moderate oven.

Katherine Wilson, Evanston, Ill. Northwestern University.

Drop Cheese Biscuits

2 cups flour.

1/2 teaspoon salt.

3/4 cup milk.

4 teaspoons baking powder.

1 tablespoon fat.

1/2 cup grated cheese.

Sift dry ingredients; rub in fat; add milk and grated cheese. Shape and place on buttered tin and bake in hot oven.

Ethel Lawlor Davis, Chicago, Ill. University of Wisconsin.

Dixie Biscuits

1 cup hot mashed potatoes.

1 cup cold water.

1 scant cup lard, melted.

1 cup potato water.

2/3 cup sugar.

1 cake Fleischman's yeast.

Mix above ingredients; let stand two hours, then add:

1 tablespoon salt.

2 well-beaten eggs.

Flour to make very stiff dough.

Knead well; grease top thoroughly and set in cold place until needed. Make out biscuits three hours before baking. Make in form of pocket book rolls. Dough can be kept for several days if kept cold, and thoroughly greased.

Vina Freitag Kilby, Jefferson City, Mo.

University of Illinois.

Pinwheel Biscuits

2 cups flour 1/2 teaspoon salt 2 tablespoons butter or substitute 1/3 teaspoon cinnamon.

4 teaspoons baking powder 2 tablespoons sugar 2/3 cup milk.

1/3 cup finely chopped raisins or currants.

2 tablespoons finely chopped citron.

Mix as baking powder biscuit. Roll to one-quarter inch in thickness. Brush over with melted butter. Sprinkle with fruit, sugar and cinnamon. Roll like jell roll. Cut off pieces three-quarters inch in thickness. Place on buttered tin and bake twelve minutes in hot oven. Currants may be substituted for raisins and citron.

Frances House Swan, Livonia, N. Y. Syracuse University.

Maple Roll Biscuit

3 cups flour.

3 tablespoons melted fat.

6 teaspoons baking powder 1 teaspoon salt.

Sweet milk to make soft dough.

Roll out without much handling about one-half inch thick and sprinkle thickly with brown sugar and roll up like cinnamon rolls. Cut the roll in slices one and one-half inches thick and bake one-half hour in slow oven. Fine with coffee.

Josephine Compton, Ann Arbor, Mich.

University of Michigan.