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war a PO)||_“The CANADA STARCH Co., Limited _](@,O\j Gs
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é BAKING POWDER BISCUIT
, 2 cups Sifted Pastry Flour 2 tablespoons Mazola
j 4 teaspoons Baking Powder % to 1 cup Milk
é 1 teaspoon Salt.
IFT together all dry ingredients. Add Mazola

to milk and stir until well mixed; add liquids to
dry ingredients and with knife or spatula make into
a soft dough. Toss on to slightly floured board, roll
out to one inch thickness, cut with biscuit cutter and
bake fifteen minutes in a hot oven.
If a shorter biscuit is desired, more Mazola may

be added.

For Southern Biscuit knead dough slightly before
patting out. This makes a more compact finer-
_ grained Biscuit.

a

SHORTCAKE

GHORTCAKE may be made by using the recipe

for Baking Powder Biscuit, increasing the amount
of Mazola to two or three tablespoons for each
cup of flour used. If an egg is used, it should be
slightly beaten before the milk and Mazola are added,
then the liquids should be well mixed and cut into dry
ingredients with spatula or knife. Individual short-
cakes or family size shortcake may be made, accord-
ing to personal preference. Half the dough should
be rolled out to one-half inch thickness, the top
brushed over with Mazola, and then the other half
placed on top. Bake in hot oven fifteen to twenty
minutes.

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