Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

teaspoonfuls of baking-powder. Rub into this four tablespoonfuls of shortening. Add two tablespoonfuls of caraway seed, two eggs, well beaten, and one pint of milk. Mix this into a smooth, firm dough. Knead quickly; roll out to about a quarter of an inch in thickness and cut with a large biscuit-cutter. Prick with a fork, lay on greased baking tins and bake in a hot oven fifteen minutes. Egg biscuits (Contributed) Sift together a quart of flour and two teaspoonfuls of baking-powder. Rub into this a piece of butter the size of an egg. Add two well-beaten eggs, one teaspoonful of sugar and one teaspoonful of salt. Mix together quickly with one cup of milk or more if needed. Roll to one-half inch thickness, cut into biscuits and bake at once in a quick oven twenty minutes. French rolls (Contributed) To three cupfuls of sweet milk add a cup of shortening and one-half cake of compressed yeast and one teaspoonful of salt. Add flour enough to make a stiff dough. Let this rise over night. In the morning add two well-beaten eggs; knead thoroughly and let rise again. Make into balls about as large as an egg and then roll between the hands. Place close together on well buttered pans. Cover, let rise again, then bake in a quick oven to a delicate brown. Fruit rolls (Contributed) Sift two cupfuls of flour, two teaspoonfuls of baking-powder, one-half teaspoonful of salt thoroughly together and mix with two-thirds cup of milk. Roll to a quarter of an inch thickness. Brush over with two tablespoonfuls of melted butter. Mix together one-third cupful of stoned raisins, chopped fine, two teaspoonfuls of citron, chopped fine, two teaspoonfuls of sugar and one-third teaspoonful of cinnamon. Spread this mixture over the dough, roll up like a jelly roll, cut in pieces three-fourths of an inch in thickness, and bake in quick oven fifteen minutes. Hot cross buns (Contributed) To three cups of milk add flour enough to make a thick batter. Into this stir one cake of compressed yeast dissolved in warm water. Set this to rise