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Show ami add enough flour (aboot one quart) to km ml smooth. If thin dough is set abunt 10 o'clock in the morn. Of it will ho ready to naic and bake for use. The nMnge should, he rut down once, and when it. rises again should be cut out with a small bismit cutter, eeh biscuit Iteinir piven plenty of room in the pan and let r.M in a cool place till VsWy liKhl Bake in a qiiick oven. rlulteruiilk Biscuits- Mix a teaspoon-ful teaspoon-ful of eoda into a quart of flour with ball' a tcappootiful of salt nod form a douph with a pint of buttermilk. Taie cure to make the dough as soft as possible pos-sible in rolling it out. preying ilat with the hands to knead it. 8et aside for ten mtuutc und knead again. Oat into ihap end bake in a, moderate oven. I LEAVES FROM OSCAR'S NOTEBOOK These reripes are different from those given In the usual "rook's column" of the general public. In that they have the special sanction ot one who Is recognized " tha leading chef of the country. Oscsr Ts. hlrky ss, for years Impresario of the .ullnsry department of the Hotel Waldorf Wal-dorf (now the Waldorf-Aat.irla i. and he is at present manager of the celebrated Klfih avenue hostelry. It Is certain thst on cannot go astray in following the ead of the Inspired advice of him who is known N far and ao widely as 'Oscar." ROLLS AND TEA BISCUIT. To Mil V icons, Roll, Last a pint of sealdad uiilk cool to a lukewarm temperature. tem-perature. To this add a yeastcaku softened soft-ened 111 hall' cup of lukewarm water along with three, cups of flour. Beat the mixture until it is very smooth, asy six or seven minutes, and set aside in a covered dish in a temperature of about T,0 degrees. Wheu tne mixture has liecumc light and pnffv add an a quarter cup of melted shortening, a tuapoonf uj of salt, two level tahle-spoonfuls tahle-spoonfuls of sugar and about four cups more of flour Mix to u dough, adding morn flour if necessary and. turning out upon a board, knead for fully twenty minutes min-utes until the dough is elastic, and does not stick. Beating with a pestle instead in-stead of kneading is advocated by some cooks, and tends to make th. rolls rather lighter. Cover and set aside until donbled in bulk. Cut to shape and bake in a quick oven. Potato Tea Biscuit Mix well togeth er three-quarters of a cup of hot, sifted potato, a quarter cup of butter, a tea-spoonful tea-spoonful of sugar and one of nit. Add to this a cup of milk that has been scalded and c,ooled, a quarter-ounce of egg slightly beaten. Again mix well compressed yeast and the white of one |