Take 2 tablespoons of butter and sift onto them lightly 2 cups of flour in which 1 heaping teaspoon of baking powder is mixed, and with freshly washed, cool hands mix the flour and butter thoroughly together, then pour on slowly, stirring with a wooden spoon, 1 cup of milk; with most flours this cup of milk or a very little less will make the biscuit dough of the proper consistency, but if too thin or too thick, judgment must be used, as the dough should be so that with well-floured hands it can scarcely be handled, but can with rapid motions be made into a roll which will keep its shape when put on a well-floured bread board. It should then be rolled lightly with a roller to the thickness of three quarters of an inch, and with a biscuit cutter, the edge of which should be dipped in flour before using, cut the rounds quickly out and place them at once in a shallow buttered pan and set in the oven. They should be properly cooked in eighteen or twenty minutes. The smallest sized baking powder tin is exactly the right size for a biscuit cutter.

This same recipe makes dumplings, strawberry short-cake, and the top of vegetable pies.

Mix 1 saltspoon of salt with 1 cup of flour, and add slowly enough from 1 cup of milk to just make a smooth paste; stir this well, then add the remaining milk and the beaten yolk of 1 egg, and then the white whisked to a stiff froth. Put the batter in buttered gem pans or earthenware cups, and cook in the oven about twenty-five minutes, or until browned and standing very high. Serve at once.

Mix 2 cups of whole wheat flour, ½ teaspoon of salt, 1 tablespoon of sugar, and stir onto this 1 cup of milk containing the beaten yolks of 2 eggs, then add the beaten whites of the eggs, and put in hot buttered gem pans. Bake about twenty-five minutes.

Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of granulated sugar, and 1 cup of milk; mix ½ cup of white flour, 1 cup of yellow corn meal, and 3 teaspoons of baking powder, and sift these into the milk, stirring constantly. The batter should be thin enough to spread readily when poured into the inch-deep baking pan. Just before pouring in the batter put 1 tablespoon of butter in the baking tin and when it melts, stir the batter into it; this is the secret of crisp brown bottom crust and was learned from an old negro cook. Bake twenty minutes to half an hour or until tinged with brown.

With 1 cup of boiled rice put 1 cup of milk, 1 tablespoon of butter, the beaten yolks of 2 eggs, 1½ cups of flour, 1 tablespoon of sugar, ½ teaspoon of salt, and 1 heaping teaspoon of baking powder. After mixing well add the well-beaten whites of the eggs, pour into hot buttered gem pans, and bake in a quick oven from twenty to twenty-five minutes.

Mix well together 2 eggs, 2 cups of milk, ½ teaspoon of salt, 1 tablespoon of sugar, 2 cups of flour, 2 teaspoons of baking powder, and 1½ cups of boiled rice. Bake on a hot buttered griddle, browning both sides.

In 1½ cups of sour milk put 1 teaspoon of soda, 1 beaten egg, 1 tablespoon of sugar, 1 teaspoon of salt, 1 scant ½ cup of white flour, and thicken with enough yellow corn meal to make a thin batter. Fry a golden brown on a hot buttered griddle.

Beat 2 eggs lightly and pour over them 2 cups of milk; mix 2 teaspoons of baking powder with 2 cups of flour and ½ teaspoon of salt, and sift lightly into the milk, stirring constantly. Cook in small pancakes on a hot buttered griddle.

Beat the yolks of 2 eggs lightly, melt ½ cup of butter and add to the eggs, then stir in ½ cup of milk, 1 teaspoon of soda, and 1½ cups of dark molasses. Then add slowly 3 cups of sifted flour and 1 tablespoon of ginger, and after beating the whites of the eggs to a stiff froth stir them in with a fork. Bake in an inch-deep baking pan in a slow oven for three quarters of an hour.

Beat 2 eggs thoroughly, and add to them 2 cups of milk and 1 saltspoon of salt, and sift into the milk 2 cups of flour containing 2 heaping teaspoons of baking powder, stirring constantly. Some flour thickens more than others, and if more must be added sift it before stirring in. The secret of the excellence of waffles is not getting the batter too thick; it must spread readily when put upon the iron but not run. Melt 1 tablespoon of butter and put it in the batter at the last moment. Butter the hot waffle iron, using a bristle brush an inch or so wide for the purpose, over half-fill the iron with batter (using a large spoon), let one side brown, and then turn, to brown the other. Divide into the four parts indicated by the iron and serve with maple syrup.