Chocolate Cake: Bake in a greased and floured 8-inch square pan at 350°F. for 23 to 27 minutes or until toothpick inserted in center comes out clean.

Johnny Cake: Bake in a greased 8-inch square pan at 400°F. for 15 to 20 minutes.

BREAD

MATERIAL:

1/2 cup boiling water
1/2 cup milk
1/2 cake yeast
2 tablespoons cold water
1 teaspoon salt
3 cups Pillsbury's Best

WAY OF PREPARING:

Soak yeast in 2 tablespoons cold water. Pour 1/2 cup boilingwater into 1/2 cup milk. Let cool to lukewarm. Stir indissolved yeast and salt. Add 3 cups Pillsbury's Best. Turn ontoa kneading board. Knead until smooth. Let rise until three timesthe original size. Knead slightly, put into a well greased pan.Let rise until double its bulk and bake 25 or 30 minutes inmoderate oven. It will be well to consult some experienced personas to lightness of sponge and dough.

BISCUITS

MATERIAL:

1 cup Pillsbury's Best
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon cold butter
1/2 cup milk

WAY OF PREPARING:

Sift flour, salt and baking powder twice. Chop butter in with aknife until mealy. Add milk for a soft dough. Place on a boardwith a little flour. Knead gently until smooth. Roll out toone-half inch thickness. Use small cutter and place biscuits ingreased pan. Bake in a hot oven until nicely browned.

GINGER BREAD

MATERIAL:

1/2 cup molasses
1 cup sugar
5 tablespoons melted butter
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon salt
1 teaspoon soda
1 egg
2-1/2 cups Pillsbury's Best
1 cup hot water

WAY OF PREPARING:

Put molasses in a bowl. Add sugar, melted butter, cinnamon andginger. Put soda and salt in a cup and fill with hot water. Stirinto first mixture. Add flour, then well beaten egg. Beat hard.Bake for thirty minutes in a well greased pan. Watch ovenclosely, as ginger bread burns easily. This makes a good sizedcake.