42 The Bulletin. 



ful salt, 1 tablespoonful lard. Mixing: Sift flour, baking powder, soda, and salt 

 together, rub in the lard with the tips of the fingers, then add nearly all the 

 milk at once and stir with a spoon just enough to mix. When mixed, turn out 

 on board and knead only enough to get it in shape. Roll, cut, and bake in a 

 quick oven. 



Soft Baking Powder Biscuit — 2 cups flour, one-half to three-fourths cup milk, 

 1 tablespoonful lard, 1% teaspoonfuls baking powder, 1 teaspoonful salt. Mix- 

 ing: Same as .soft buttermilk biscuit. 



Kneaded Butternnlk Biscuit — 2 cups flour, one-half cup buttermilk or enough 

 to make a firm dough, 1 tablespoonful lard, one-half level teaspoonful soda, 1 tea- 

 spoonful salt. Mixing: Make as other biscuit, knead until smooth, prick with 

 a fork and bake as soft biscuit. 



Kneaded Baking Powder Biscuit — 2 cups flour, one-half cup milk or enough to 

 make a firm dough, 1 tablespoonful lard, 1% teaspoonfuls baking powder, 1 tea- 

 spoonful salt. Mixing: Same as kneaded buttermilk biscuit. 



Beaten Biscuit — 2 cups flour, one-half cup ice water and milk, or enough to 

 make a very stiff dough, 1 tablespoonful lard, 1 teaspoonful salt. Mixing: Make 

 a very stiff" dough, knead until smooth, then beat until white and full of air bub- 

 bles. EoU, cut with a very small cutter, prick with fork and put in pan. They 

 should not touch. Bake in a hot oven until well done. 



Quick Rolls — 2 cups flour, three-fourths cup milk, 1 yeast cake or one-fourth 

 cup of liquid yeast, 1 teaspoonful sugar, 1 teaspoonful salt, 1 teaspoonful butter. 

 Mixing: To the lukewarm milk add the dissolved yeast, sugar, salt, and butter; 

 when well mixed add the flour. Beat just enough to mix, set in a warm place to 

 rise; when light make out in rolls, brush with melted butter and put in muffin 

 rings. Let rise the second time and bake quickly, as they rise so rapidly they 

 will soon be too light and coarse-grained. 



Pocket-hook Rolls — 2 cups flour, one-half cup milk or more, or one-fourth cup 

 yeast, 1 tablespoonful lard, 1 tablespoonful sugar, one-fourth to one-half yeast 

 cake, 1 teaspoonful salt. Mixing: Scald the milk, when lukewarm add dissolved 

 yeast and sugar; beat in enough flour to make a drop batter, set in a warm place 

 to rise; when light add salt, lard and enough flour to make a firm dough; knead 

 thoroughly, set to rise; when light pinch off in rolls without breaking the bub- 

 bles; roll or press down the center of the roll, brush with melted butter, put in 

 a greased pan some distance apart, set again to rise; when very light, more than 

 double in size, bake in a moderate oven. Bake to a very rich brown. This dough 

 can be kneaded just before it is made into rolls and it will be finer-grained, and 

 the rolls will puff apart more, but it is not as wholesome as the first way. You 

 can roll and cut with a biscuit cutter and fold, but they are not as pretty and 

 you break up some of the gas bubbles. 



Plain Bread — 1 quart flour, 1 cup milk or water, 1 tablespoonful sugar, 1 tea- 

 spoonful salt, one-half to one yeast cake or one-half cup yeast. Mixing: Make as 

 pocket-book rolls, when light mould and brush over the top with lard or melted 

 butter, let stand until double its size, make three cuts over the top, brush again 

 with butter and bake in a moderate oven. Bake in an increasing heat until 

 brown, then bake more slowly. 



Liquid Yeast — 1 quart water, 3 large potatoes, bunch of hops (tied in cloth), 

 one-fourth cup salt, one-half cup sugar, one-half cup old yeast. Mixing: Put the 

 hops and potatoes in the water and boil until, the potatoes can be mashed. To the 

 mashed potatoes add the water, sugar, salt, and when cool, the old yeast. Keep 

 in a cool place. It is ready for use as soon as it ferments well. 



THE COUNTRY SCHOOLS. 



EDNA REINHARDT. 



We are hearing, nowadays, a great cry for reforms in the country schools. 

 Newspapers and educational journals devote columns to the discussion of school 

 work in rural districts. "Industrial training for country children" — agriculture 



