Two cups oatmeal, soaked in 1 1/2 cups sour milk 6 or 8 hours; add 1 egg, 2 tablespoonfuls sugar, salt, a cup white flour, 1 teaspoonful Royal baking powder, 1 level teaspoonful soda, 1 tablespoonful shortening.

One cup flour, 1 teaspoonful soda, 1 teaspoonful Royal baking powder, 1 teaspoonful salt, 1 egg, 1 cup sour milk. Sift dry ingredients, add egg, milk. Bake on greased griddle.

One cup sour milk, 2 tablespoonfuls Mazola, 1 tablespoonful sugar or molasses, 1/2 teaspoonful soda and 1 teaspoonful Royal baking powder, sifted in 2-3 cup of white flour. Thicken to stiff mixture with graham flour. Bake 20 minutes in hot oven. These may be made with 1 cup white flour and thickened with bran. If no sour milk is available add 1 tablespoonful of vinegar to sweet milk.

Make soft Royal baking powder biscuit dough; roll or pat about 3/4 of an inch thick; cream butter and brown sugar and spread generously over dough; wet edges and roll, cut in slices about 1 inch thick and bake in quick oven. (Delicious.)

Mix together 1 1/4 cups flour, 1/2 teaspoonful soda, 1/2 teaspoonful salt, 1 tablespoonful sugar, 1 well-beaten egg and 1 cup sour milk. Beat well and bake on a hot griddle.

Sift 3 cups flour, 3 teaspoonfuls of baking powder and 1 1/4 teaspoonfuls of salt, cut in 3 tablespoonfuls beef fat or rub it in lightly with the fingers. Gradually add 1 cup milk; mix with a knife. Roll or pat on a floured board to about half an inch in thickness; cut into rounds with a biscuit cutter and put into a baking pan. Bake in a hot oven for about 12 minutes.

One and 1/2 cups brown sugar, 1 scant cup butter, 2 1/2 cups flour, 3 well beaten eggs, 1 small teaspoon Wyandotte soda, 1 cup seeded raisins, 1 cup walnuts salted and chopped. Drop in very small teaspoons on buttered tins. Bake in moderate oven.

Three eggs well beaten, 9 tablespoons sugar, 9 tablespoons sweet milk, 9 tablespoons lard, all stirred together, 1/2 teaspoon Wyandotte soda, pinch of salt. Mix a trifle stiffer than for fried cakes.

One cup of boiling milk thickened with flour to a stiff dough, when cool add 3 unbeaten eggs, 1 at a time, and 1 tablespoonful of melted butter. Drop small spoonful into hot fat and roll in powdered sugar and cinnamon.

(From Stuttgart Cook Book.) Take 1/2 lb. of flour into a bowl and stir it smooth with a glass of grape juice, 3 eggs and 2 heaping tablespoonfuls of sugar. Then heat thoroughly a piece of lard the size of a walnut, and stir this in the batter. Now, have ready a kettleful of lard good and hot, dip the flowers of the elderberry 1 by 1 in the batter, taking hold of the stem and then putting it into the boiling lard. As soon as the dough is set take a pair of scissors and cut off the large stems, being careful not to burn your fingers. When the fritters are a golden brown on both sides put them on a platter and sprinkle them generously with sugar, or sugar and cinnamon mixed. These are delicious eaten with coffee, or very nice but rather rich with whipped cream.