Take 2 tablespoons of butter and sift onto them lightly 2 cups of flour in which 1 heaping teaspoon of baking powder is mixed, and with freshly washed, cool hands mix the flour and butter thoroughly together, then pour on slowly, stirring with a wooden spoon, 1 cup of milk; with most flours this cup of milk or a very little less will make the biscuit dough of the proper consistency, but if too thin or too thick, judgment must be used, as the dough should be so that with well-floured hands it can scarcely be handled, but can with rapid motions be made into a roll which will keep its shape when put on a well-floured bread board. It should then be rolled lightly with a roller to the thickness of three quarters of an inch, and with a biscuit cutter, the edge of which should be dipped in flour before using, cut the rounds quickly out and place them at once in a shallow buttered pan and set in the oven. They should be properly cooked in eighteen or twenty minutes. The smallest sized baking powder tin is exactly the right size for a biscuit cutter. This same recipe makes dumplings, strawberry short-cake, and the top of vegetable pies. POP OVERS Mix 1 saltspoon of salt with 1 cup of flour, and add slowly enough from 1 cup of milk to just make a smooth paste; stir this well, then add the remaining milk and the beaten yolk of 1 egg, and then the white whisked to a stiff froth. Put the batter in buttered gem pans or earthenware cups, and cook in the oven about twenty-five minutes, or until browned and standing very high. Serve at once. GRAHAM GEMS Mix 2 cups of whole wheat flour, 1/2 teaspoon of salt, 1 tablespoon of sugar, and stir onto this 1 cup of milk containing the beaten yolks of 2 eggs, then add the beaten whites of the eggs, and put in hot buttered gem pans. Bake about twenty-five minutes. TENNESSEE CORN BREAD Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of granulated sugar, and 1 cup of milk; mix 1/2 cup of white flour, 1 cup of yellow corn meal, and 3 teaspoons of baking powder, and sift these into the milk, stirring constantly. The batter should be thin enough to spread readily when poured into the inch-deep baking pan. Just before pouring in the batter put 1 tablespoon of butter in the baking tin and when it melts, stir the batter into it; this is the secret of crisp brown bottom crust and was learned from an old negro cook. Bake twenty minutes to half an hour or until tinged with brown. SOUTHERN RICE MUFFINS With 1 cup of boiled rice put 1 cup of milk, 1 tablespoon of butter, the beaten yolks of 2 eggs, 1 1/2 cups of flour, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1 heaping teaspoon of baking powder. After mixing well add the well-beaten whites of the eggs, pour into hot buttered gem pans, and bake in a quick oven from twenty to twenty-five minutes. RICE GRIDDLECAKES