Turn out on a well-floured bread board and knead about five minutes.  Place in a bowl and let rise again (about one hour or longer) until double in bulk, when roll out about one inch in thickness.  Cut small biscuits with a 1/2 pound Royal Baking Powder can.

Brush tops of biscuits with a mixture consisting of yolk of one egg, a teaspoonful of sugar and a little milk; this causes the biscuits to have a rich brown crust when baked.

Place biscuits on pans a short distance apart, let rise until doubled in bulk; bake in a rather quick oven.

From this recipe was usually made 55 biscuits.  One-half of this recipe would be sufficient for a small family.

Mary’s Aunt taught her the possibilities of what she called a “Dutch” sponge—­prepared from one Fleischman’s yeast cake.  And the variety a capable housewife may give her family, with the expenditure of a small amount of time and thought.

About 9 o’clock in the evening Mary’s Aunt placed in a bowl 2 cups of potato water (drained from potatoes boiled for dinner).  In this she dissolved one Fleischman’s yeast cake, stirred into this about 3 cups of well-warmed flour, beat thoroughly for about ten minutes.  Allowed this to stand closely covered in a warm place over night.  On the following morning she added to the foamy sponge 1-1/2 cups lukewarm, scalded milk, in which had been dissolved 1 tablespoonful of a mixture of butter and lard, 2 generous tablespoonfuls of sugar and 1 teaspoonful of salt.  About 6-1/4 cups of well-dried and warmed flour; she stirred in a part of the flour, then added the balance.  Kneaded well a short time, then set to raise closely covered in a warm place 2-1/2 to 3 hours.

When dough was light it was kneaded down in bowl and allowed to stand about one hour, and when well risen she placed 2 cups of light bread sponge in a bowl, and stood aside in warm place; this later formed the basis of a “Farmers’ Pound Cake,” the recipe for which may be found among recipes for “Raised Cakes.”

From the balance of dough, or sponge, after being cut into 3 portions, she molded from the one portion 12 small turn-over rolls, which were brushed with melted butter, folded together and placed on tins a distance apart and when very light baked in a quick oven.

From another portion of the sponge was made a twist or braided loaf.

And to the remaining portion of dough was added 1/2 cup of currants or raisins, and this was called a “Currant” or “Raisin Loaf,” which she served for dinner the following day.

The rolls were placed in the oven of the range a few minutes before breakfast and served hot, broken apart and eaten with maple syrup or honey and the delicious “Farmers’ Pound Cake” was served for supper.

Aunt Sarah baked these on ironing day.  The kitchen being unusually warm, as a result of the extra heat required in the range for heating flatirons, caused the dough to rise more quickly than otherwise would have been the case.