Maple Tea Biscuit

Flour, 4 cups.

Baking powder, 2 teaspoons.

Grated maple sugar, 1 cup.

Salt, 1/2 teaspoon. Butter, 1-3 cup. Milk.

Sift flour, salt and baking powder together, rub in the butter and add enough milk to make a dough that can be rolled out. Stir in the maple sugar and roll out to 1/2-inch thickness. Cut into biscuits and bake in a quick oven.

Quick Coffee Cake

Flour, 3 cups. Salt, 1/2 teaspoon. Baking powder, 3 teaspoons. Butter or lard, 2 tablespoons.

Sugar, 1/2 cup.

Egg, 1.

Milk, 1 1/2 cups.

Raisins or currants, 3/4 cup.

Mix and sift the flour, salt and baking powder, rub in the butter, add the sugar and mix to a light, soft dough with the well beaten egg and milk. Lastly add the raisins or currants well floured. Turn into a large shallow biscuit pan, sprinkle all over with sugar and cinnamon, and bake in a moderate oven for from 20 to 30 minutes.

Sally Lunn

Sugar, 1 cup. Butter, 2 tablespoons. Egg, 1.

Flour, 2 cups.

Baking powder, 2 teaspoons.

Milk, 1 cup.

Cream butter and sugar, add beaten egg, flour sifted with the baking powder, and milk. Cook in round shallow pan, sprinkle with powdered sugar when baked and serve hot for tea, cutting in sec-tions like a pie.

Hot Cross Buns

Flour, 1 pound.

Sugar, 1 ounce.

Currants. 2 ounces.

Baking powder, 2 dessertspoons.

Butter, 2 ounces. Milk, 1/2 pint. Salt, a pinch. Meringue.

Mix and sift flour, salt and baking powder. Heat the milk slightly and in it dissolve the sugar and melt the butter. Mix with the flour and knead into a smooth dough. Form into round cakes and bake half an hour. Brush over with white of egg mixed with powdered sugar, in form of a cross. Mrs. H. J. E., Plymouth.

English Bath Buns

Yeast, 2 cakes. Milk, 1/2 cup. Sugar, 6 tablespoons. Butter, 1/2 cup.

Flour, 4 cups. Salt, 1/2 teaspoon. Eggs, 4. Almonds, 1 cup.

Dissolve the yeast cakes and one tablespoon of sugar in the milk, which should be lukewarm. Add the butter, melted, the eggs, un-beaten, and gradually flour sifted with the salt. The mixture should be thick but not stiff enough to handle. Cover and let rise in a warm place 1 1/2 hours or until light. Sprinkle the remaining 5 tablespoons of sugar, and the almonds, chopped fine, over the top, mix very lightly and drop into well greased muffin pans. Cover and let rise until light which should be about 1/2 hour. Bake 15 to 20 min-utes in a moderate oven. Don't Worry.

Coffee Buns

Milk, 2 cups. Sugar, 2 tablespoons. Butter, 2 tablespoons. Salt, 1 teaspoon. Yeast, 1/2 cake.

Tepid water, 1 tablespoon.

Eggs, 2.

Flour, 5 cups.

Currants.

Cinnamon.

Scald the milk, let cool and add ingredients in order named, dissolving yeast cake in tepid water and beating eggs before adding. Let rise till doubled in bulk. Roll out 1/2 inch thick, spread with melted butter, dredge with sugar, a sprinkle of cinnamon and a handful of currants. Roll up like a jelly roll, cut in slices 3/4-inch thick and lay in baking pan round side down. Let rise and bake in quick oven. Mrs. S. K. of the W. R. C., Roxbury.