Standard Paper-Bag Cookery

is done, put in sufficient water just to cover the dolmas, add a little oil, seal the bag and bake till the rice is soft and the water is all absorbed. This is a very delicate and characteristic dish, but will be a failure if the vine leaves are not tender or the oil is rancid. Serve with lemon. CHAPTER XVIII. WARM BREADS, BISCUITS, MUFFINS, ETC. =Baking Powder Bread.=--SIFT together, five times over, four quarts of flour, six rounded teaspoonfuls baking powder and four level teaspoonfuls salt. Have the oven quite hot. Add to the sifted flour enough milk and water in nearly equal proportions, to make a moist, not wet, dough, stiff enough to handle, then divide into four portions, mould lightly into shape and put into brick shaped pans. Brush over the tops with milk, put into bags and bake an hour. =Bannocks.=--Sift together one pint of corn meal, one tablespoonful of sugar and a teaspoonful of salt. Pour over the mixture enough milk or milk and water to moisten. Let stand until cool, then add three well-beaten eggs, spread half an inch thick in well-greased bag. Seal and bake in hot oven. Cut into squares, split and serve hot and well-buttered. =Baking Powder Biscuits.=--Sift together three times over one quart of flour, two rounded teaspoonfuls baking powder, and a teaspoonful of salt. Rub in with the tips of the fingers one rounding tablespoonful vegetable shortening or butter, and when the flour feels mealy, add slowly a cup and a half of milk or milk and water mixed. Mix lightly with little handling, turn out on board, roll into a sheet half an inch in thickness, stamp out with small round cutter and lay in greased bag. Brush the top of each biscuit with milk. Seal and bake twenty minutes in a very hot oven. =Egg Biscuits.=--To make these delicious biscuits, beat one egg until light, then mix with it two-thirds of a cupful of milk. Add to one pint of flour a heaping teaspoonful baking powder and one-half teaspoonful salt, and sift. Blend with the mixture one