Wow! This is almost too bizarre. I scanned the page of the cookbook, which arranges the ingredients of the recipe to the RIGHT of directions, but when pasted, as below, ingredients are listed BELOW directions -- or ABOVE. I edited quirky symbols in the first recipe, but you're on your own for the rest. If you want to try any of the others listed here and are baffled by strange letters/symbols, email me, and I'll provide you with the original specs. It would take me all day to fix them all. OK, I'll correct the measurements for the first three; then you'll be able to figure out the rest. And I'll move the recipe titles to the top.

BAKING POWDER BISCUITS

Sift the flour, baking powder and salt together. Cut in the shortening until it is evenly mixed with flour, and add milk. Stir to mix well; knead for 1/2 minute. Roll out about 1/2-inch thick and cut with a 2-inch biscuit cutter. Place on baking pan 1 1/2 inches apart. Brush with milk. Bake at 475 F. for 12 to 15 minutes. Makes 15 biscuits.

2 CUPS FLOUR

4 TEASPOONS BAKING POWDER

1 TEASPOON SALT

4 TABLESPOONS SHORTENTNG

(ABOUT) 3/4 CUP MILK

GINGERBREAD MUFFINS

1/2 CCP SUGAR

1/2 CUP BUTTER AND LARD

1 EGG (BEATEN SEPARATELY)

I CUP MOLASSES

2-1/2 CUPS FLOUR

1-1 2 TEASPOONS SODA

1 TEASPOON CINNAMON

1 TEASPOON GINGER

I/2 TEASPOON CLOVES

1/2 TEASPOON SALT

I CUP HOT WATER

Cream sugar and butter, beat white and yolk separately add beat in molasses. Add all other ingredients, except \varcr, soda and flour (siited once be'ore measuring). Fold in the flour and last, add the water and soda. Beat the mixture well, place in muffin tins. Bake at 425= for 25 to 30 minutes. Serve hot with butter or with whipped cream. Makes 2 dozen muffins.


NUT BREAD

3 CUPS SIFTED FLOUR

3-1/2 TEASPOONS BAKING POU'UER

1 TEASPOON SALT

3/4 CUT SUGAR

1 CUP CHOPPED NUT MEATS

2 EGGS, BEATEN

1-1/4 CUPS MILK

4 TABLESPOONS MELTED BUTTER

Sift flour, baking powder, salt, and sugar together. Add nuts and mix. Add milk to well-beaten ccgs and blend, then mix well with dry ingredients. Stir in melted butter. Bake in greased Joaf pan, 8x4x3 inches, at 350° for 1 1/4 hours.

OATMEAL MUFFINS

l-1/2 CLTS ROLLED OATS

I CUP HOT MILK

1/2 C SUGAR

2 EGG YOLKS

1 TABLESPOOXS MELTED BUTTER

3/4 CUPS SIFTED FLOUR

4 TEASPOONS BAKING POWDER

I/2 TEASPOON SALT

2 EGG WHITES, STIFFLV BEATEN-

Add hot milk to rolled oats and let stand for 10 minutes. Combine sugar, egg yolks and melted butter. Add flour which has been sifted with baking powder and salt. Combine this mixture with the first and fold in beaten egg whites. Pour into muffin tins and bake for 20 minutes at 425°. Makes 12 large muflins.

GINGER SWEET BISCUITS

2 CUP? FLOUR, SIFTED 2'3 CUP BROWN SUGAR

1 TEASPOON SALT 2 TABLE5POON5 LARD 4 TEASPOONS BAKING

POWDER

1 TEASPOON GINGER

2 TABLESPOO.NS BUTTER

2/J CUP MILK OR WATER(APPROXIMATELY)

Sift, theo measure flour. Add all dry ingredients and sift together. Cut shortening into sifted dry ingredients. Add liquid gradually to make a soft dough. Roll lightly or pat into a sheet ) 2 to 1 inch thick on floured board. Cut in rounds and place on baking sheet. Bake in 450° oven, 12 to 15 minutes.

BLUEBERRY MUFFINS

2-12 CUPS SIFTED FLOUR 2-1/2 TEASPOONS BAKING

POWDER

1,3 CUP SUGAR

12 TEASPOON SALT

I CUP FR£?H I3LUEBERRIES

1 EGG. WELL BEATtX

1 CUP MILK

4 TABLESPOOXS MELTED BUTTER OR OTHER SHORTENING

Sift flour, measure, add ba king powder, sugar, salt, sift together. Combine berries with jf cup flour mixture. Blend egg, milk and shortening. Add to flour, beating only enough to dampen all flour. Fold in berries. Bake in greased muffin pans in hot oven (425:) 25 minutes. Makes 18 muffins.