then rub the butter in with a spoon. Little by little put in the
milk, mixing all the time, and then lift out the dough on a floured
board and roll it out lightly, just once, till it is one inch thick.
Flour your hands and mould the little balls as quickly as you can,
and put them close together in a shallow pan that has had a little
flour shaken over the bottom, and bake in a hot oven about twenty
minutes, or till the biscuits are brown. If you handle the dough much,
the biscuits will be tough, so you must work fast.


Grandmother's Corn Bread

1 1/2 cups of milk.
1 cup sifted yellow corn-meal.
1 tablespoonful melted butter.
1 teaspoonful sugar.
1 teaspoonful baking-powder.
2 eggs.
1/2 teaspoonful of salt.

Scald the milk--that is, let it boil up just once--and pour it
over the corn-meal. Let this cool while you are separating and
beating the eggs; let these wait while you mix the corn-meal, the
butter, salt, baking-powder, and sugar, and then the yolks; add
the whites last, very lightly. Bake in a buttered biscuit-tin in
a hot oven for about half an hour.

Because grandmother's corn bread was a little old-fashioned,
Margaret's Other Aunt put in another recipe, which made a corn
bread quite like cake, and most delicious.