milk, mix quickly, roll and cut into shapes, bake in hot oven. CARRAWAY BISCUITS. 1½ lbs. of flour ½ lb. butter ¾ lb. Sugar 2 eggs 2 teaspoonfuls Edmonds’ Baking Powder 2 ozs. currants 2 ozs. candied peel 1 teaspoonful carraway seeds Little milk Rub the butter into the flour, add the sugar, baking powder, cleaned currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff paste with the well-beaten eggs, and a little milk. Roll out on a floured board, cut into shapes, and bake in quick oven. “UP-TO-DATE” BROWN SCONES. 2 breakfastcups of wheatmeal 1 breakfastcup plain flour 3 teaspoonfuls Edmonds’ Baking Powder 3 ozs. butter (or lard) 2 heaped dessertspoonfuls sugar 1 egg Large cup milk. Salt to taste Mix the wheatmeal, flour, sugar and Edmonds’ Baking Powder, then rub in butter (or lard), beat the egg and milk together, and make into stiff dough. Roll and cut into shapes, place on hot floured oven shelf, and bake in quick oven. SULTANA SCONES. 2 breakfastcups flour 3 moderate teaspoonfuls Edmonds’ Baking Powder 2 tablespoonfuls butter 2 dessertspoonfuls sugar 1 egg, half pint milk, salt to taste 1 oz. sultanas or currants Rub the butter (or lard) into the flour, and add the sugar, sultanas, and baking powder. Beat the egg, and add the milk to it, then mix all together to a wet dough. Roll out on floured board; cut into shapes, and bake in moderate oven 20 minutes. PLAIN SCONES. 1 breakfastcup flour (piled up) 1½ teaspoons Edmonds’ Baking Powder 1 oz. butter (or lard) 1 teaspoon sugar 1 egg Rub butter (or lard) into flour, then add other dry ingredients, beat egg with little water, mix all into dough. Bake as usual, quick oven. If made without the egg, use milk in place of water. COFFEE ROLLS. 3 breakfastcups flour 2 tablespoonfuls butter 3 teaspoonfuls Edmonds’ Baking Powder 1 egg ½ pint milk, or more if needed. 1 tablespoonful sugar Mix baking powder and flour together. Beat butter and sugar to a cream; add egg (beaten), then milk, shape dough oblong, and cut. Make dough same consistency as for scones. MILK ROLLS. 2 breakfastcups flour 2 tablespoonfuls butter 1 breakfastcup milk 2 heaped teaspoons Edmonds’ Baking Powder Mix into a stiff dough, roll into oblong shape, cut into pieces, brush over with milk, and bake about 20 minutes. DATE ROLLS. 1 lb. flour (or 2 breakfastcups) 4 ozs. sugar 2 eggs 4 ozs. butter 2 teaspoonfuls Edmonds’ Baking Powder ½ lb. dates or sultanas chopped Milk to mix, salt a pinch, cinnamon Rub butter into flour, add all dry ingredients, beat egg till frothy, mix all together to a stiff paste, turn out on a board, form into a roll, and cut in equal parts, put on cold, greased, and floured oven tray, and put in quick oven; when nearly done brush over with hot water, and sprinkle liberally with cinnamon and sugar; return to oven to dry. COTTAGE LOAF. 2 lbs. flour 2 moderate dessertspoonfuls of Edmonds’ Prize Baking Powder ½ teaspoonful salt 1 pint milk Mix the baking powder and salt thoroughly with the flour, and work into light dough with milk. Bake in quick oven. AERATED BREAD. To every cup of flour add a heaped teaspoonful of Edmonds’ Prize Baking Powder, with a pinch of salt, thoroughly mix while in a dry state, then pour on gradually about half pint of cold water or milk; mix quickly but thoroughly into dough of the usual consistence. Do not knead it more than necessary to mix it perfectly. Make into small loaves, and...