Lunch Biscuit

Sift together 4 cups flour, 1 teaspoon soda, 2 teaspoons cream tartar, and add 2 tablespoons currants, 1 cup milk. Mix 1/2 cup sugar, 2 tablespoons butter to a cream; add 2 beaten eggs and milk. Mix soft and bake in a quick oven. - Mrs. Frank Ferguson, Franklin, 111.

Maryland Biscuit

1/4 lb. butter, to 1 qt. of flour and 1 teaspoon salt. Rub the butter well into the flour; then add sufficient water or milk to make a stiff dough, which must be worked until perfectly smooth. Prick each biscuit with a fork and bake in a hot oven. - Mrs. Frank Ferguson, Franklin, 111.

Milk Biscuits

Sift 1 cup of flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Add 1/3 cup milk, mixing gradually with a knife to a soft dough. 1 1/2 teaspoons shortening should be rubbed into the flour before adding the milk. Turn out on a slightly floured board, knead to make the outside smooth, roll or press about 3/4 of an inch thick and cut. Place in a greased baking tin and bake in a hot oven about 30 minutes. - Mrs. C. Buttercup, Bensen, 111.

Minute Biscuits

One pt. sour or buttermilk, 1 teaspoon soda, 1 1/3 teaspoons cottolene, flour to make soft dough. Have dough just stiff enough to handle; mix, roll and cut out rapidly, with as little handling as possible. Bake in quick oven. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Pan-American Rice Biscuits

Beat 1/4 lb. of butter to a cream, stir in 1/2 lb. rice flour and 1/4, lb. sugar, and moisten with 2 well-beaten eggs. roll out the paste, shape with a round paste cutter into small cakes and bake from 12 to 18 minutes in a slow oven. - Mrs. C. J. Jeffries, Winnetka, 111.

Scotch Tea Biscuits

1 saucer flour mixed with 1 cup dark sugar, 1 cup butter, 1 egg, unbeaten, 1 teaspoon soda, salt, butter; when cool break the egg, then stir in sugar and flour and soda. Mix middling stiff. - Mrs. Alex. Drexel, Park Ridge, 111.

Soda Biscuits

Mix 4 cups flour, 1 cup cream, 1 cup sweet milk, 2 teaspoons cream tartar, 1 teaspoon soda, 1 teaspoon salt. Bake in a quick oven. - Mrs. H. B. Sanborn, Bartlett, 111.

Squash Biscuit

1 cup squash, 1/2 cup sugar, 1/2 cup yeast, 1 cup milk, 1/2 teaspoon soda, and butter the size of an egg; mix early in the (morning and they will be ready for tea. - Mrs. C. C. Clancy, Kenilworth, 111.

Crumpets

1 cup brown sugar, 1 cup chopped raisins, 1/2 cup butter. 1 egg, 1/2 teaspoon soda, 2 tablespoons sour milk, 1 1/2 cups flour. 1/2 teaspoon allspice. Mix the sugar, butter, egg together, then the flour, raisins, spices; add to the above, soda dissolved in sour milk. Make a rather stiff dough, drop with a teaspoon on a buttered dish and bake in a hot oven. - Mrs. C. E. Clarkson, Wil-mette. 111.

Fadge

To 1 cup wheat flour add 1 cup cold water; mix and beat until light, pour into hot buttered gem pans and bake 30 or 35 minutes. - Mrs. Jane Evers, Winnetka, 111.