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HOT BREADS -- Continued

Ten Minute Biscuits

3 qts flour
cupful baking powder
1 pt. milk
1 pt. water
2 tablespoonfuls salt
lb. lard or butter

Roll out one-half inch thick-- use standard biscuit cutter. Bake in quick, hot oven and bake fresh batch often.

Wheat Muffins

3 qts. flour
8 eggs
2 tablespoonfuls salt
1 qt. milk
1 pt. water
1 cupful soft butter
8 tablespoonfuls baking powder

Work all into a smooth batter and bake in previously heated muffin tins.

Great Northern Doughnuts

1 lbs. sugar
3 lbs. flour
2 teaspoonfuls nutmeg
1 teaspoonful cinnamon
oz salt
1 qt. milk
1 oz. baking powder
3 oz. lard (melted)
6 eggs

Mix all to a stiff dough, roll out one-half inch thick-- cut to shape, fry in deep hot fat.

Buckwheat Cakes

4 eggs
oz. salt
2 qts. milk
3 lbs. buckwheat flour
cake yeast
lb. butter or lard
lb. sugar

Set this mixture to working overnight in a corner of the kitchen and stir thoroughly before making cakes. Must be thin and brown when cooked. Add milk if mixture is too thick.