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BAKED DESSERTS / STEAMED DESSERTS / MILK AND CEREAL DESSERTS
FRUIT DESSERTS / ICE CREAM AND FROZEN DESSERTS / GELATINE DESSERTS

A. DROP:
Blend or sift together
114 cups Pre-Sifted PURITY
All-Purpose Flour
3 tablespoons sugar
3 teaspoons baking powder
14 teaspoon salt

Cut in finely
14 cup shortening

Add
1 beaten egg
1, cup milk
Stir with a fork to make a drop batter.

Use as directed in the following dessert recipes
which call for a Sweet Drop Biscuit Dough.

B. ROLLED:
Blend or sift together

2 cups Pre-Sifted PURITY

All-Purpose Flour
2 tablespoons sugar
314 teaspoons baking powder

14 teaspoon salt
Cut in finely

14 cup shortening
Add

34 cup plus 2 tablespoons milk
Stir with a fork to make a soft dough.
Turn onto a lightly floured surface and knead
gently 8 to 10 times.
Use as directed in the following dessert recipes
which call for a Sweet Rolled Biscuit Dough.

Preheat oven to 375°.
Prepare and wash fresh berries to make
214 cups

Add

l4 cup sugar
Set aside.
Blend together in a saucepan

2 tablespoons Pre-Sifted PURITY
All-Purpose Flour
34 cup cold water or fruit juice

Cook over medium heat until mixture comes
to a boil, stirring constantly.

Add berry mixture and cook over low heat
until just tender.

Pour hot mixture into a 1 14-quart casserole.
Dot with

1 tablespoon butter or margarine
Add spices, if desired.

Prepare Sweet Drop Biscuit Dough (recipe
No. 218A).

Drop from a spoon onto berry mixture. Do
not stir.

Bake in preheated 375° oven for 35 to 40
minutes.

Serve hot, with cream if desired.
Yield: 5 to 6 servings.

VARIATION:
(a) Rhubarb Cobbler

Prepare as directed above, cutting rhubarb
into %” pieces. Add from %% cup to 1 cup
sugar, depending upon tartness of the rhubarb.

Preheat oven to 375°.

Drain
1 (20-ounce) can sweetened fruit

(Cherries, pineapple chunks, sliced peaches,
blueberries and raspberries are suggestions.)

Place in a 1 }4-quart casserole.