PL ee ee ee

TWIN MOUNTAIN MUFFINS

14 c. butter. 1H tsp. salt. =’

14 c. sugar. 314 tsp. baking sowder:
1 ege. 1 c. milk.

2 c. flour.

Follow general rule.

GRAHAM MUFFINS

2 tbsp. butter. 1 c. Graham flour.
14 @. sugar. 14, tsp. salt.

1 ege. 314 tsp. baking powder.

1 c. white flour. 1c. milk.

Follow general rule.

Note—For Cornmeal Muffins use same ingredients, using
14 c. cornmeal with 1144 c. white flour.

BAKING POWDER BISCUITS

2 c. flour. 2-4 tbsp. fat.
4 tsp. baking powder. 2/3 c. milk or water.
14 tsp. salt.

Mix and sift dry ingredients. Cut shortening in with a knife or work
in with tips of fingers until mixture is fine like meal. Add milk grad-
ually, cutting it with a knife. Turn on to. floured board. Toss until
coated with flour, then pat or roll to a thickness of three-quarters of an

inch. Cut with floured biscuit cutter. Bake in a hot oven 12 to 15
minutes.

Note—To make Emergency Biscuit, add sufficient liquid
that mixture may be dropped from spoon without spreading on
greased pan.

STRAWBERRY SHORTCAKE

Use biscuit recipe with 4 tbsp. fat and add 1 tbsp. sugar. Mix

according to rules and roll. Put in round buttered tins and shape with.
hand to fit pans. Bake in a hot oven. Spread with butter. Crush

strawberries and sweeten to taste, and put between and on top of

cakes. Cover with whipped cream. Other fruits may be used.

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