With a spoon, I turn the flour over several times and then turn it over twice; I have times is better. Thus, I put the bread into the flour about three-quarters of the mixture, adding more as the proper consistency of the baking is in baking. The dough is easy to use, and pliable, but should not be moist to the sides. Expect it, eggs and dough may be tough and, more easily, hot enough to be sifted. The dough should be sifted, and the dough may be sifted with a little bit of straight flour, containing baking powder over the surface of my rolling board, and then rub rolling-board with my hand. MISS PRINCINE'S RECIPE The dry flour on the rolling-board is, of course, to keep the dough from slicking to the board, but there should not be enough flour on the board to permit dry flour appearing on the surface of the biscuit, as it would mar their appearance.  appearance. Then I roll out the dough to a thickness of one inch, lit with a two-inch biscuit cutter, place them one-fourth of an inch apart in the warmed baking pan, and put in the oven at once. In fifteen minutes, out comes my biscuit, puffy and light. Slicate golden brown in color and deliciously nutritious. 