Stir to thoroughly mix and then add four cups of flour and work to a
smooth elastic dough. Grease the mixing bowl well and then put in the
dough. Press down well and then turn over. Cover and set to rise for
four hours, then turn on a moulding board and knead for two minutes.
Cut into pieces for biscuits. Roll between the hands into round balls
and then cover and let set on the moulding board for ten minutes. Now
press flat with the hands and let rise on a well-greased baking sheet.
Let rise for thirty minutes, then brush with a mixture of

Four tablespoonfuls of syrup,
Two tablespoonfuls of water.

Bake in a hot oven for fifteen minutes.


SALLY LUNN

Place in a mixing bowl

One cup scalded milk, cooled to 80 degrees,
One-half cup sugar,
Four tablespoonfuls of shortening,
One well-beaten egg,
One-half yeast cake crumbled in.

Beat to thoroughly blend, and then add

Two and three-quarter cupfuls of sifted flour,
One teaspoonful of salt.