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CHOCOLATE BISCUITS: Follow the recipe
for Baking Powder Biscuits, reducing Monarch
Pastry Flour to 134 cups, sifting 3 table-
spoons cocoa with the dry ingredients, mixing
1g cup granulated sugar into the sifted dry
ingredients, increasing shortening to 4 table-
spoons and adding 14 teaspoon vanilla to
the milk.

LEMON OR ORANGE SWEETHEARTS:
Combine the grated rind and strained juice
of an orange or lemon. Make tiny Baking
Powder Biscuits and arrange them on a pre-
pared pan. Dip cubes of sugar into the orange
or lemon mixture and press a cube into the
top of each unbaked biscuit.

CHEESE BISCUITS: Follow the recipe for
Baking Powder Biscuits, sifting a few grains
cayenne with the dry ingredients and mixing
34 cup shredded nippy cheese into the sifted
dry ingredients before adding the milk.

PARSLEY BISCUITS: Follow the recipe
for Baking Powder Biscuits, mixing 144 cup
finely-chopped parsley into the sifted dry
ingredients before adding the milk.

FRUITED DROP BISCUITS: Follow the
recipe for Baking Powder Biscuits, increasing
shortening to 5 tablespoons, and mixing 3
tablespoons granulated sugar, 3 tablespoons
washed and dried raisins and 3 tablespoons
chopped almonds into dry ingredients before
adding liquid; use 1 slightly-beaten egg
mixed with 24 cup milk and 1 teaspoon vanilla
as the liquid. Drop by spoonfuls, well apart,
onto prepared pan. Bake in a hot oven, 425°,

JAM PINWHEELS: Follow the recipe for
Baking Powder Biscuits, increasing shorten-
ing to 5 tablespoons and mixing 144 cup brown
sugar (lightly packed) into the sifted dry
ingredients. Use 1 well-beaten egg mixed
with 14 cup milk, 1 teaspoon. vanilla and
lf teaspoon lemon flavoring as liquid, mixing
in additional milk, if necessary, to-make a
soft dough. Roll dough to a \%-inch thick
rectangle; spread with 4 cup thick plum
jam (or use other suitable jam); roll up like
a jelly roll; cut roll into 9 thick slices and
arrange, a cut-side down, close together in a
buttered 8-inch square cake pan. Bake in
a hot oven, 400°, about 25 minutes. Serve
as dessert, with lemon sauce—or serve as
biscuits, hot or cold.

INDIVIDUAL SHORTCAKES: Follow the
recipe for Baking Powder Biscuits, sifting a
few grains grated nutmeg with the dry in-
gredients, mixing 114 tablespoons granulated

sugar into the sifted dry ingredients, and
increasing shortening to 6 tablespoons. Use
a 3-inch floured cookie cutter. Serve hot,
split, lightly buttered, filled and topped with
prepared fruit and with either pouring or
sweetened whipped cream.

FRUIT ROLY POLY: Follow the recipe
for Baking Powder Biscuits, mixing 14 cup
granulated sugar into the sifted dry ingre-
dients and increasing shortening to 6 table-
spoons. Roll dough into a -inch thick
rectangle and spread to within 1 inch of the
edges with a little soft butter, and then with
such filling as prepared and sweetened raw
fruits, cut-up preserved fruits, or jam. If
desired, such additions as a little spice, grated
orange or lemon rind, etc., may be mixed
into filling before spreading. Moisten edges
of dough and roll up like a jelly roll. Seal.

If the roly poly is to be baked, place it
on a buttered baking sheet and, in the case
of a raw fruit, bake in a hot oven, 400°, about
30 minutes; if the filling is of a cooked fruit

or jam, bake at a little higher temperature, ~

425°, 20 to 25 minutes.

If the roly poly is to be steamed, roll it
loosely in a piece of cooking parchment which
has been wrung out. of cold water or in a
floured pudding cloth and place in top of
steamer. Cover closely and steam over boiling
water 45 minutes.

Slice roly poly and serve with pouring
cream or a hot sauce.

BREX BISCUITS
Yield—14 average-sized biscuits

The Brex Wheat Germ Cereal gives interest
to texture and flavor—the latter a delicious
blend; a little almond may replace coffee
flavoring.

Oven temperature—hot, 450°
Butter a baking sheet.

Sift, then measure. ..2 cups Monarch
Pastry Flour

IAG 06 cuceiaed ecko wes 4 teaspoons baking
powder

3 \, teaspoon salt

Sift together ‘once,

then sift into a bowl.

Cut in finely........ 4 tablespoons chilled
shortening

UIE hia tisiniinn cde ve ..% cup granulated
sugar

1, cup Brex Wheat
Germ Cereal

37

LESSON 6

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