a KATE AITKEN’S CANADIAN COOK BOOK

HOT BISCUIT FOLDOVERS

Temperature: 450°F. Time: 12-15 minutes
2 cups sifted all-purpose V6 teaspoon salt
flour l4 cup fat
1 tablespoon white sugar | 1 cup rich milk
3 teaspoons baking powder 1 egg, well beaten

Sift together the flour, white sugar, baking powder and salt.
Cut in the fat; add the milk and well beaten egg. Mix quickly;
knead lightly. Roll into a rectangle 18” thick; brush with melted
butter. Cut with a 214" cutter; place some jam or marmalade on
one side; fold over like a pocketbook. Place on an oiled cookie
sheet; let rise for 30 minutes. Bake in a piping hot oven (450°F.)
until golden brown. Serve hot. Yield: 15 biscuits.

DATE MUFFINS

Temperature: 375°F. Time: 20 minutes
14 cup brown sugar 11% cups bran
1 egg 1 cup sifted all-purpose
1 teaspoon salt flour
1 tablespoon melted shortening 1 teaspoon baking soda
1 cup date filling 1 cup sour anilk

Measure the brown sugar, egg, salt, shortening and date filling
into a bowl. Beat vigorously until smooth; add the bran. Add the
flour and baking soda sifted together. Add the sour milk all at once,
stirring the batter as little as possible. Pour into muffin pans which
have been oiled; let stand 3 minutes. Bake in moderate oven. Yield:
1 dozen large muffins. «

Date Filling
1 cup chopped.dates 16 cup brown sugar
1 cup hot water 1 teaspoon lemon juice

Mix all ingredients in a saucepan. Simmer gently until smooth
and thick.

PRUNE MUFFINS

Temperature: 400°F. Time: 25 minutes
\4 cup shortening 2 cups sifted all-purpose
1g cup brown sugar or flour
molasses 4 teaspoons baking powder
1 eg 1 teaspoon salt
- 34 cup cooked prunes, 14 teaspoon grated nutmeg
chopped 34 cup milk

Cream the shortening thoroughly; gradually add the sugar or
molasses; beat till light. Add the well-beaten egg and the prunes;