Buttermilk Spoon Biscuit

One quart of buttermilk, one teaspoonful each of soda and salt, two tablespoonfuls of soft butter or shortening, and flour enough to make a stiff batter. Drop in hot gem pans and bake in a quick oven.

Peanut Butter Pinwheels

Sift, then measure two cupfuls of flour. Sift again with one-half teaspoonful of salt and four teaspoonfuls of baking powder. Work into this two tablespoonfuls of shortening and mix to a dough, stiff enough to roll, with milk. About three-fourths of a cup will be needed. Roll out lightly into a strip one-half inch thick, spread with a very thin layer of softened peanut butter. Roll up like a jelly roll and cut in half-inch slices. Put them on a buttered cookie sheet or biscuit tin so they will not touch. Bake in a hot oven twenty minutes.

Cream Rye Gems

One cupful of cream, two cupfuls of sour milk or buttermilk, one-half cupful of sugar, one well beaten egg, one-half teaspoonful of salt, one teaspoonful of soda. Thicken to a stiff batter with one part of white flour to two parts of rye. If sour cream is used, add another half teaspoonful of soda. Bake in gem pans in a quick oven.

Sour Cream Biscuit

One cupful of sour cream, one-half cupful of sour milk, two teaspoonfuls of soda, one-half teaspoonful of salt, and flour to make a soft dough; about one quart. Handle as little as possible, roll thin, and bake in a hot oven from twelve to fifteen minutes. Note: If there is any doubt about the state of sourness of the milk and cream, add three teaspoonfuls of baking powder, as if sweet milk were used.

Peanut Butter Pinwheels in Process of Making. Rolling and Cutting the Dough.

Peanut Butter Pinwheels. Page 88.

Brioche Cakes. Recipe on Page 89.

Brioche Cakes

Add one-fourth cupful of sugar to one cupful of scalded milk. When lukewarm add one-third yeast-cake softened in warm water, then add one and one-half cup-fuls of flour, and let rise. When bubbly, add two eggs, beaten, one-fourth cup melted butter, one-fourth tea-spoonful of salt, the grated rind and juice of half a lemon, and one and one-half cupfuls more flour. Cover and let rise until light. Mold on a board to horseshoe shape and let rise again. Bake twenty minutes in a moderate oven.

Sally Lunns

Four cupfuls of flour, four tablespoonfuls of sugar, four tablespoonfuls of butter, quarter of a teaspoonful of salt, one yeast cake, two eggs, half a cupful of milk, and water. Crumble the yeast cake into a cup, put with it one teaspoonful of flour and sugar. Half fill the cup with lukewarm water, stand in a warm place for a quarter of an hour. Sift into a bowl the flour, salt, and sugar, rub in the butter. Pour the yeast into the center of the flour, and the eggs well beaten, milk, and enough lukewarm water to make a very soft dough. Mix and beat well with a wooden spoon, set in a warm place to rise for one hour. Grease three round cake tins, place the mixture equally in these. Stand in a warm place till risen to the top of the tins. Brush over with beaten eggs. Bake in a hot oven for ten minutes. They should be lightly browned all over. Stand a minute before turning out. They may be buttered and eaten fresh, but are usually split in three and toasted when a day old.