Two eggs, well beaten; 1 tablespoonful sugar, 1 large cup cream, 2 cups flour, sifted with 2 teaspoonfuls Royal baking powder.

1 cake compressed yeast
1 cup milk, scalded and cooled
1 tablespoonful sugar
3 cups sifted flour
white of 1 egg
2 tablespoonfuls lard or butter
salt

Dissolve yeast and sugar in luke warm milk. Add 1 1/2 cups flour and beat until smooth, then add white of egg, well beaten; lard or butter, remainder of flour and the salt. Knead lightly, using as little flour in kneading as possible. Place in a well greased bowl. Cover and set to rise in a warm place until double in bulk. Mold into rolls and let rise until very light. Bake in a hot oven 10 or 15 minutes.

2 cups sweet milk
2 cups flour
butter size of walnut
2 eggs
1 tablespoonful sugar
little salt

Fill gem irons half full. Bake 20 minutes.

One quart flour, 1 1/2 teaspoonfuls soda, 1 teaspoonful Royal baking powder, salt. Sift all together. Add 1 tablespoonful of lard (rounding), buttermilk or sour milk to make soft dough. Roll about an inch thick. Bake in quick oven.

1 cup bread sponge
1/2 cup shortening
1 cup water
1/2 cup sugar

Method: Mix stiff; when light make into little balls and put in tin with space between balls to raise.

2 cups flour
2 teaspoonfuls Royal baking powder
3 tablespoonfuls melted butter
1 cup milk
1/2 teaspoonful salt
1 egg
3 tablespoonfuls sugar

Sift together flour, baking powder and salt, then add milk, butter, sugar and egg. Drop into greased gem pans and bake quickly.

Two cups flour, 4 teaspoonfuls Royal baking powder, 1/2 teaspoonful salt, 2 teaspoonfuls butter, 3/4 cup milk. Mix dry ingredients; add milk. With addition of a little milk, can be dropped from spoon on top of stew.

1/3 cup lard
1/2 cup sugar
1 teaspoonful salt
3 eggs
1 cup luke warm water
2 compressed yeast cakes
1 pint mashed potatoes
7 or 8 cups flour

1. Cook and rice potatoes, add lard, sugar and egg.
2. Add water and yeast cake and enough flour to make a pour batter.
3. Let rise.
4. Add remaining flour and knead until very elastic.
5. Let rise again.
6. Roll, cut and rise again. Bake 25 minutes.

1 cup brown sugar
2-3 cup lard
1 cup buttermilk
2 cups rolled oats
1 cup chopped raisins
1 egg
1 teaspoonful soda
1 teaspoonful cinnamon
pinch salt, flour

Drop on greased tins.

1/2 cup butter
1 cup sugar
3 cups flour
3 teaspoonfuls Royal baking powder
1 scant cup milk
2 eggs, well beaten
1 cup chopped dates

Cream butter, add sugar gradually, then the eggs, well beaten. Sift flour and baking powder together; add this alternately with milk to creamed butter and sugar, then add dates. Bake in buttered gem pans 20 minutes.