16 RATE “ALSTR ES: S* CANADIAN COOK: O08

HANDY BISCUIT MIX —

6 cups sifted all-purpose flour 1 tablespoon salt
414 tablespoons baking powder 34 cup shortening

Measure the flour, baking powder and salt into the sifter;
sift 4 times; cut in the shortening until the mixture resembles
coarse corn meal. Store in the refrigerator in a covered jar. This
mixture will keep about 10 days.

When you want to make a pan of hot biscuits use 34 cup milk
to 2 cups of the mixture. If the batter is mixed, rolled out, spread
with strawberry or raspberry jam, rolled up like a jelly roll and
cut in slices, you have a delicious fruit biscuit. Use a 450°F. oven;

bake 12-15 minutes. Yield: 36 hot biscuits.

WHOLE WHEAT TEA BISCUITS

Temperature: 450°F. Time: 12-15 minutes
1 cup sifted all-purpose flour l4 cup shortening

41% teaspoons baking powder 1 cup whole wheat flour
I teaspoon salt 1 cup milk

1 tablespoon white sugar

Sift together the flour, baking powder, salt and sugar. Cut
in the shortening until the mixture is coarse and crumby. Add the
whole wheat flour; blend. Make a well in the centre of the
mixture; add the milk all at once. Stir lightly. Turn on a
floured board and knead gently for 20 counts. Roll about 14” thick.
Cut with a floured cutter. Place the biscuits on an oiled cookie
sheet touching one another. Bake in a hot oven till done. You
will have a dozen good sized biscuits that split cleanly across to
enclose the butter.

MOLASSES GEMS

Temperature: 350°F. Time: 30 minutes

3 tablespoons shortening lg teaspoon ginger
2 tablespoons white sugar 1 egg, well beaten

34 cup molasses 2 cups sifted all-purpose flour
] teaspoon cinnamon lg teaspoon soda

\4 teaspoon cloves 14 cup sour milk

Measure the shortening, sugar, 14 cup of the molasses and the
spices into a large saucepan. Place over moderate heat; stir and
cook till smooth. Cool to room temperature; add the well-beaten
egg; mix well. Add the sifted dry ingredients alternately with the
sour milk and the remaining half cup of molasses. Blend lightly;
pour into oiled muffin pans. Bake in a moderate oven. Yield:
12 large muffins.