Take 1 1/2 qts. flour, add to it 1 teaspoonful Wyandotte soda and 1 of salt. Put it in a pan and pour into the middle 1/2 pt. of sour cream. Knead the dough well, with sweet milk enough to make it moderately stiff. Roll out and cut with a ring. Bake in a quick oven, and do not allow them to remain until hard.

One lb. flour, 3/4 teaspoon cream of tartar, 3/4 teaspoon Wyandotte soda, 1/4 teaspoon salt, 1/2 pt. buttermilk. Rub all the lumps out of the soda, mix dry ingredients first. Add enough buttermilk to make a light dough, turn out on a floured board and quickly knead till smooth. Press out to a round cake, divide it crosswise in 4, place the scones on a floured griddle and cook for 10 minutes, turn them and cook the other side for 10 minutes. They should be pressed to a 1/4 inch thick, and will rise to be more than an inch. The scones can be rolled thinner if required. An ounce of butter makes the scones shorter.

One pt. of warm milk, 1/2 cup of yeast or 1/2 cake of dried yeast. Mix sufficient flour to make a thick sponge; when light work in 1 cup of sugar, 2 heaping tablespoonfuls of butter, 2 or 3 well beaten eggs, 1/2 teaspoon salt; add flour sufficient to mold. Let rise until light, and then make into small balls. Arrange closely in a buttered tin, let rise again, then brush over with sweetened milk and bake.

Warm 1/2 cup of butter in 1 pint of milk; add 1 teaspoonful of salt, 1 tablespoonful of sugar, and 7 cupfuls of sifted flour; beat thoroughly and when the mixture is blood warm, add 4 beaten eggs, and last of all 1/2 cup of good lively yeast or 1/2 cake of compressed yeast. Beat hard until the batter breaks in blisters. Set it to rise. In the morning dissolve a teaspoonful of Wyandotte soda. Stir it into the batter and turn it into a well buttered, shallow dish to rise again about 15 or 20 minutes. Bake about 20 minutes until a light brown. They should be torn apart, not cut. These are often seen on Southern tables.

One qt. flour, 3 teaspoonfuls baking powder, 1 scant teaspoonful salt, 1 large tablespoonful lard, milk enough to moisten. Mix flour, baking powder, and salt together, rub in the lard, and mix with milk into a dough that can be handled. Roll it thin, cut into rounds the size of a small saucer, spread with softened butter, fold over and press the edges together. Put them some distance apart in a baking pan. Let them rise 1/2 hour. Brush over with milk and sugar and bake in a hot oven.

Pint bowl of bread dough when ready for pans, 1--2 cup of sugar, 1-2 cup lard, 1 egg. Knead well and roll out about 1/2 or 3--4 inches thick. Spread thin with soft lard or butter and sprinkle with cinnamon and sugar. Roll up and cut 1 1/2 inches thick and set in pans to rise with outside up.

Take well raised dough and knead it thoroughly, letting it rise a second time, then knead in a piece of butter the size of a walnut, roll thin and cut in rounds, spreading on each piece melted butter; fold these pieces over, pinching together at the edge to hold them, and let them rise until quite light. Then bake quickly.

Sift 1 pint flour, 1/2 teaspoonful salt and 1 teaspoonful each of sugar and baking powder together, rub 1/2 tablespoonful each of butter and lard into it. Mix with 1 cup of milk, stirring quickly with a spoon. Roll out, spread with soft butter and roll up. Cut the roll into slices 3/4 of an inch thick and set on end in a buttered baking pan, having them a little way apart. Bake in a quick oven.

Two cups sifted flour, 2 slightly rounded teaspoons baking powder, 1/2 teaspoon salt, 1 rounded tablespoon sugar, sift these together; add 1/2 rounding tablespoons butter, rub thoroughly through the flour; heat 1 egg, add 1/2 cup of milk, add this to dry material and stir to smooth dough. Quickly and lightly turn on to flour board, roll out into sheet about 1/4 inch thick, spread with 2 tablespoons of butter which has been creamed, sprinkle with 2 tablespoons granulated sugar which has been mixed with 1 teaspoon of cinnamon, sprinkle with 3/4 cup of dried currants, roll into a long thin roll and with a sharp knife cut into slices 1/2 or 3/4 inch thick. Bake in quick oven for about 15 minutes.

One qt. of flour, 2 eggs, 1 tablespoonful butter melted, 2 tablespoonfuls of yeast, enough milk to work into a soft dough, 1 saltspoonful of salt, 1 teaspoonful of white sugar. Rub the butter into the sifted flour, beat the eggs well with a cup of milk and work into the flour, adding more milk if necessary to make the dough of right consistency. Stir the sugar into the yeast and work this into the dough with a wooden spoon until all the ingredients are thoroughly incorporated. Do not knead it with the hands. Set it to rise in a moderately warm place until very light.

Make into rolls lightly and quickly, handling as little as possible. Set these in rows in your baking pan just close enough together to touch. Throw a cloth lightly over them and set on the hearth for a second rising until they begin to "plump" which should be in about 15 minutes. Bake 1/2 hour in a steady oven. They are best eaten hot.