Bran Squares

2 cups white flour 2 cups bran

5 level teaspoons baking powder

1 level tablespoon sugar 3 level tablespoons shortening 3 eggs 1 cup milk

Mix dry ingredients, add shortening, beat eggs light, stir in milk and add to flour, etc; roll out, rub top with white of egg, cut in squares and bake twenty minutes in moderate oven.

Scones

1 quart flour

1/2 teaspoon soda

1 1/2 cups sour milk

Salt

Melted butter

Sift flour with salt and soda, mix with sour milk. Roll on floured board to one-half inch in thickness. Cut in large rounds and quarter these. Bake on hot buttered griddle, turning frequently to brown both sides evenly. Rub top with melted butter just before serving.

Popovers

1 cup milk 1 cup flour

1 egg Salt

Sift flour three times before measuring. Mix flour, milk and salt until smooth, add beaten egg. Put in well greased muffin tins and bake twenty-five or thirty minutes.

Stony Brook Popovers

1 1/2 cups milk

1 1/2 cups sifted flour

3 eggs Salt

Mix flour, milk and salt until smooth. Add the beaten eggs. Pour into well greased muffin tins. Bake twenty-five or thirty minutes in a good steady oven.

Flannel Cakes

2 cups white flour

1 1/2 teaspoons soda (level)

1 teaspoon salt (level)

1 egg

2 1/2 cups sour milk

Sift dry ingredients. Beat egg, mix with part of milk, turn into flour and mix well, adding the rest of milk. Batter should be thin. Fry on very hot griddle.