34 EDITH ADAMS’ 12te ANNUAL PRIZE COOK BOOK

GRANDMA C’s FAMOUS AMMONIA
BISCUITS

Dissolve a teaspoonful of baking am-
monia (powdered rock ammonia or am-
monium bicarbonate—druggists have) in
a tablespoon of milk. Beat until creamy,
1 cup sugar and % cup butter or shorten-
ing. Add 1 egg, well beaten in the “am-
moniated milk.” Then stir in 2 cups flour.
Roll out and cut into shapes, squares or
oblong wafers as desired. Bake on a
floured tin in a quick oven, 375 to 400
degrees F., but watch carefully, as they
burn easily. This recipe can be varied by
adding extract of lemon (this is what
grandma_ used when she was alive) or
vanilla, cinnamon or any preferred flavor-
ing.

“This is an old-time recipe and a new-
time recipe as I’ve never seen it in print
for years, but watch your guests enjoy
these biscuits and come back for a second
helping, please.”

Mrs. Kate F. Crozier, Box 413, Arm-
strong, B. C.

JIFFY HOT CROSS BUNS
1% cups flour
2 teaspoons baking powder
2 tablespoons sugar
34 teaspoon salt
2% tablespoons shortening
3 tablespoons cut raisins
3 tablespoons cut dried apricots
2 tablespoons cut cherries
~~ Y% cup milk
Sift together flour, baking powder, sugar
and salt. Work in shortening, fold in cut-
up fruit. Stir in milk. Turn on a floured
board, knead 2 seconds, roll into rectangle,
6 by 8 inches. Cut into 2-inch squares.
Cut a cross on top of each with back of
knife. Put on a greased cookie sheet,
keeping each bun separate. Brush tops
with 1 tablespoon milk. Bake in hot oven,
450 degrees F., for 12 minutes, or until
brown.
Mrs. R. L. Harby, 2074 East Thirty-
second Avenue, Vancouver, B. C

MINCEMEAT ROLL
2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
4 tablespoons shortening
34 cup milk
1 pint mincemeat
Sift dry ingredients. Chop in the short-
ening with pastry blender. Add milk.
Combine and place on floured board and
roll to 34-inch thickness. Spread the mince-
meat on the dough to within an inch of
edge. Roll like a jelly roll. Place in but-
tered pan and bake in moderate oven of

14 teaspoon salt

350 degrees F. for 15 to 20 minutes. After
the first 10 minutes of the cooking period,
baste the roll with 1 tablespoon butter, %4
cup sugar and % cup water, which have
been heated together. When cooked, slice
and serve with

Lemon Sauce:
1%4 tablespoons cornstarch
34 cup sugar 1% teaspoon salt
1% cups boiling water
1 tablespoon butter
1 tablespoon lemon juice
% teaspoon nutmeg
Mix sugar, cornstarch and salt together.
Add water gradually, cook 5 minutes. Re-
move from heat and add other ingredients.
Mrs. R. Bailey, 2790 West Twenty-first
Avenue, Vancouver, B. C.

QUICK SHAMROCK ROLLS
2 cups flour
2 tablespoons shortening or butter
Y% cup grated cheese
% cup milk
4 teaspoons baking powder
™% teaspoon salt
1 egg yolk
Sift dry ingredients, Cut in shortening.
Add cheese, mix well. Beat egg yolk, add
to milk gradually to make soft dough. Roll
out on lightly floured board. Pinch off
dough and shape into small balls. Put 3
balls together in greased muffin tins. Bake
‘% 400 degree F. oven for 20 minutes. Serve
10t.
“This is one of my favorite recipes for
St. Patrick’s Day, March 17—no waiting
for yeast to rise.”

Mrs. W. H. Bryan, 7037 Duff Street,
Vancouver, B. C.

TOMATO SURPRISE BISCUITS
2 cups flour
Y% cup milk
14 teaspoon salt
8 small ripe tomatoes
3 tablespoons shortening
3 tablespoons grated cheese
3 teaspoons baking powder
Sift baking powder and salt with the
flour. Cut in the shortening. Add the
cheese and sufficient milk to make a firm
but easy-to-roll dough. Have ready the
tomatoes that have first been placed for 1
minute in boiling water, then left to cool
before skinning. Roll the dough out %-
inch thick and cut into squares. Place a
tomato in the centre of each square and
fold the dough around it. Make a hole in
the centre. Bake for 20 minutes in a hot
oven.
“These are very nice with a salad.”

Mrs. Frank D. Ellis, Hollyburn, West
Vancouver, B. C.