From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board,
and Lady Manager.

To one quart of flour add two teaspoons of baking powder, one more of
salt, and a tablespoon of lard; mix with sweet milk sufficient to roll
out on board without sticking; cut with biscuit tin and bake quickly
in hot oven.


FRENCH ROLLS.

From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady Manager

One and one-half lbs. of flour; four oz. of butter; one-half teacup of
sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs
beaten very light and added last. Set to rise and bake as other rolls.


RISEN MUFFINS.

One quart of flour; one pint of sweet milk; one cake of yeast; three
eggs; one teaspoonful of butter and one of sugar; one teaspoonful of
salt. The yeast must be dissolved in a little of the milk. If desired
for breakfast, they must be made the night before; if for tea, set
them to rise about 11 o'clock in the morning. When well risen, put
them in the tin muffin rings that come especially for them and place
in a moderately warm position, letting them stand about an hour before
putting in to bake.