Sift flour, baking powder, soda and salt. Cut in the butter with a pastry blender or 2 knives until it resembles coarse cornmeal. Pour buttermilk into mixture all at once. Stir with a fork until it forms a soft dough. Knead lightly on a floured board 6 to 10 times. Roll dough out to 1/2 to 3/4 inch thickness. Cut with a floured cutter. Arrange close together on an ungreased baking sheet. Bake in a preheated 450 degree oven for 10-12 minutes, or until golden brown. Makes 1 1/2 dozen.

Cream the butter then add the flour (1 Cup) and white sugar, blending well. Press into a 8 inch ungreased pan. Bake for 15 minutes in a preheated 350 degree oven and let cool. Mix together the remaining ingredients and spread over the cooled base. Bake another 20-25 minutes in a 350 degree oven. Let cool and cut into squares.

Cream together the shortening and sugar, then beat in the egg and molasses. Mix in sifted dry ingredients. Form into balls and dip top in coarse white sugar and flatten slightly. Bake in a preheated 375 degree oven for 12 minutes.

Mix together raisins and baking soda and pour the boiling water over them and let cool. Cream shortening, sugar and the egg. Add the raisins and water then add the sifted dry ingredients. Finally add the vanilla and mix well. Bake in a 8 x 12 pan for 30 minutes in a 350 degree oven. Let cool.

FUDGE ICING
Boil ingredients until they reach the softball stage. Remove from heat and beat well. Add the chopped walnuts and spread on squares.

Cream the shortening and sugar together. Add the eggs and mix well. Add the sifted dry ingredients and add to the creamed mixture. Stir in the bananas, nuts, cherries and chocolate chips. Spoon mixture into a loaf pan and bake in a preheated 350 degree oven for 45 minutes.

Saute the onion and green pepper in butter until tender. Simmer the salt cod trimmings in plenty of water until cooked, strain and only keep the fish. Cut the cod or haddock in 1x1 inch squares and saute until cooked and then saute the scallops. Combine all other vegetables with the mussel stock and water. Bring to a boil, them simmer until the vegetables are still firm but cooked. Combine vegetables, fish, stock and condiments, keeping them hot but not simmering . Mix flour and butter in double boiler, then add 1 cup of the milk. to thicken. Combine the thickened milk, remaining 2 cups of milk and the bacon with the rest. Heat, but do not boil.

Mix crumbs, onion, celery, sour cream, pickle and paprika together. Dry inside of trout with paper towel. Sprinkle with salt and pepper. Add stuffing. Tie or sew fish to keep stuffing in place. Brush salad oil on the fish. Bake at 350 degrees for 45-60 minutes.

Cut the cod into bite size pieces. Melt the butter in a large saucepan and saute onion. Add celery and cook until limp. Add potatoes, carrots, water, salt and pepper. Bring to a boil. Add fish and cook 10 minutes longer. Add milk and reheat. Do not boil. For a thicker chowder a little flour may be mixed with the milk.

Saute scallops in butter. Add mushrooms and onion. Cook until tender but do not overcook. Heat Miracle Whip in saucepan over low heat. Gradually whisk in flour and seasonings. Add milk and lemon juice. Cook over medium heat stirring constantly until thickened. Remove from heat and add scallop mixture. Spoon into ramekins. Top with cheese. Place on baking sheet and bake at 350 degrees until bubbly, about 15 minutes.

Melt chocolate with butter in double boiler or microwave. Combine dry ingredients. Beat in eggs. Add chocolate mixture last. Pour into 8x8 inch pan. Bake at 375 degrees until toothpick inserted comes out dry.

Mix all ingredients in bowl and refrigerate for several hours before serving.