Baking Powder Biscuit

One pint sifted flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, three level tablespoonfuls of butter, and about half a cup of milk. Sift the flour, salt and baking powder together, add the butter, and rub together thoroughly. Stir the milk in quickly, turn out on a board, and knead lightly, just enough to form a smooth dough. Roll out about three-quarters of an inch thick, cut with a very small cutter, brush over with milk, and place in a baking pan and bake for about fifteen minutes in a quick oven.

Wheat Gems

Two cups of sifted flour, two slightly rounding teaspoonfuls of baking powder, one level teaspoonful of salt, one and one-third cups of cold, fresh milk. Sift the flour, salt, and baking powder together, pour over them the milk, stir to a smooth batter, and drop from a spoon into greased gem pans. Bake for about fifteen minutes.

Southern Rice Bread

Two cups white corn meal, one cup cold boiled rice, one and one-half pints of milk, three eggs, one rounding tablespoonful of butter, melted, one level teaspoonful of salt, three slightly rounding teaspoonfuls of baking powder. Beat the eggs without separating, until very light; add the milk to them, then the rice, and add the mixture to the corn meal, into which has been stirred the salt and baking powder. When partly mixed add the melted butter. Pour as soon as blended into buttered layer cake or pie tins and put at once into a hot oven. Bake about thirty minutes. This amount will be sufficient for two or three tins according to size. It should not be more than one inch thick when baked.

Corn Bread

Make a batter as for corn meal muffins. Pour at once into a shallow, greased pan and bake about a half hour.

Pop Overs

One pint of milk, three eggs, one-half teaspoonful of salt, one pint of sifted flour. Beat the eggs until very light, add the milk and salt to them, and pour this mixture gradually over the flour, stirring constantly. When a batter of proper consistency for beating is formed beat until smooth and free from lumps, then add the balance of the liquid; beat a moment and strain through a fine sieve. Pour into very hot, greased cast iron gem pans (or earthenware cups made for the purpose) and bake in a quick oven about 25 minutes.