Scotch Biscuits

To 2 cups flour add 3 level teasp baking powder, 1 tablesp sugar, 1/2 teasp salt, 3 tablesp butter, 2 well-beaten eggs, 1/2 cup sweet cream and the grated rind of a lemon. Roll, cut and brush the tops with white of egg, and sprinkle with sugar. Bake in hot oven 15 minutes. These are fine.-[Mrs. C. B Pa.

Sweet Biscuits

To 4 cups light bread sponge add 1 cup sugar, 1/2 cup melted better, and 2 or 3 beaten eggs. Mix well, then add enough flour to make a soft dough. Let rise, and when light knead into biscuits, let rise again and when light, bake.-[Mrs. J. B., Kan.

Ginger Biscuits

To 1 1/2 cups molasses add scant 3/4 cup hot water, 1 tablesp shortening, 1 teasp soda, 1/2 teasp ginger, and flour enough to thicken to the consistency of cake batter. Bake in a shallow pan, and watch carefully as it burns easily. Cut up in large pieces while it is still warm. To be eaten with butter, like biscuits.-[Mrs. E. S. M., N. Y.

Sweet Potato Biscuits

Break into halves 3 good sized baked sweet potatoes, then take out the centers, and press through a sieve. Add scant teasp salt, 1 tablesp butter, 1 pt milk, 1 beaten egg and 2 rounding teasp baking powder sifted with 1 pt flour. Pour into well greased patty pans and bake in a hot oven about 25 minutes.-[M. B. G., Wis.

Light Biscuits

Scald 1 cup milk, add scant 1/2 cup sugar and 2 tablesp butter, When cool add this to 2 cups light, bread sponge, with flour enough to mould into a loaf. Let rise until very light, then mould into biscuits, and when light again, bake.-[Mrs. W. G. T., N. Y.

Bread Biscuits

To some light bread dough, enough for a small loaf, add 1/2 cup lard, 1 scant teasp soda, 2 tablesp sugar and 1 egg. Mix thoroughly, add flour as required, mould into biscuits, and let rise. Bake in a quick oven. Raisins or currants may be added if liked.-[Mrs. W. M. G., Ct.

Raised Biscuits

Dissolve 1/2 cake dry yeast in a little warm water. While this is dissolving beat butter the size of an egg with 2 tablesp sugar and 1 egg. Stir this and the dissolved yeast into 2 cups lukewarm milk, add 1/2 teasp salt, and flour enough to make a dough just stiff enough to handle. Cover, set in a warm place, and let rise over night. Knead down in the morning, let rise again, then mould into biscuits, and when light, bake about 35 minutes. If a half cake compressed yeast is used, the sponge can be started in the morning.- [Mrs. J. W. Van B., Wis.

Maryland Biscuits

To 2 qts flour add 1 teasp salt and 1 cup butter. Work the butter well into the flour, and wet with cold water to form a dough. Then place on kneading board and beat about 15 minutes with a potato masher, slowly sifting flour on the board to keep the dough from sticking. When hard beat at least 15 minutes longer, then roll out 1/2 inch thick, cut with a biscuit cutter, prick holes in each biscuit with a fork, and bake immediately.-[Mrs. H. L., Va.

Madison Biscuits

To 2 qts flour add 1/2 cup yeast, 3 well-beaten eggs, 1/2 cup sugar, 2 cups milk, 1 tablesp salt and water enough to make a batter stiff enough to hold a spoon upright. Set away in a warm place to rise, then work in a little flour, and cut out into biscuits. Let this stand 10 or 15 minutes, and then bake in a hot oven.- [Mrs. D. T. K., N. C.

Mush Biscuits

Add a little salt to 1 qt boiling water, stir in 1 scant cup white cornmeal, and boil 20 minutes. When cooled to lukewarm add 1/2 cup lard and 1 cup yeast sponge. Knead stiff with flour, set away in a crock, and let rise. When light, work it down and then set away in a cold place, or put it in the ice box. This dough is then ready to roll out in small biscuits and to bake at any time you want, a few at a time, and they are very fine.-[E. E. S., 111.

Squash Biscuit

To 1 qt winter squash, boiled and sifted, add 1 cup hop yeast, or 2 cakes compressed yeast, 1 cup sugar, 3 large tablesp butter, 1 teasp soda and a little salt. If squash is very dry it will require about 1/2 cup sweet milk. Mix all these ingredients together with flour enough for a sponge. When light mix in some flour the same as for any biscuit dough, but do not make the dough too stiff. When light the second time make into biscuits, let rise again, and then bake. Mix the sponge while the squash is warm.- [Mrs. I. B. R., Wis.