1/8 teaspoon salt.

PROCESS: Put mola.s.ses in sauce-pan, bring to boiling point; add Cottolene and, when melted, add flour sifted with sugar, ginger, nutmeg and salt. Drop from tip of spoon in small portions on a b.u.t.tered tin sheet, about three inches apart. Bake in a slow oven. When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon. Lay on cake cooler until crisp.

BAKING POWDER BISCUITS

2 cups pastry flour.

4 teaspoons baking powder.

1/2 teaspoon salt.

2 tablespoons Cottolene.

3/4 cup milk or water.

PROCESS: Sift together flour, baking powder and salt. Add shortening and rub into flour with tips of fingers, using a light touch. Add milk or water, mix with a knife to a soft dough. Turn on a lightly floured board; knead slightly. Pat and roll to one-half inch thickness. Shape with small biscuit cutter. Place close together in a b.u.t.tered pan and bake in a hot oven fifteen minutes.

CREAM FRUIT ROLLS

2 cups pastry flour.

1/2 teaspoon salt.

4 teaspoons baking powder.

1 tablespoon Cottolene.

1 cup cream.

Dates.

PROCESS: Sift together flour, salt and baking powder; add shortening and rub in with tips of fingers. Add cream, mix with knife to a soft dough.

Turn on a lightly floured board; pat and roll to one-third inch thickness. Cut with biscuit cutter, place one-half of a stoned date on half of biscuit, brush edges with milk and fold as Parker House Rolls.

Press edges together, brush top of rolls with milk and place one-half date on top of each. Bake on a b.u.t.tered sheet in a hot oven fifteen minutes.

LITTLE CREAM BISCUIT

2 cups pastry flour.

4 teaspoons baking powder.

1/4 teaspoon salt.

1 tablespoon Cottolene.

3/4 cup of rich cream.

PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene with tips of fingers. Cut the cream into mixture with a silver knife.

When well mixed, toss on a well-floured board, pat and roll one-half inch thick. Shape with very small biscuit cutter (size of silver dollar), brush the top over with milk and bake twelve to fifteen minutes in a hot oven.

WHEAT m.u.f.fINS

3 tablespoons Cottolene.

1/4 cup sugar.

3/4 cup thin cream or milk.

4 teaspoons baking powder.

2 cups flour.

1/2 teaspoon salt.

1 egg beaten very light.

PROCESS: Cream the Cottolene with a wooden spoon. Add sugar gradually, then alternately cream and flour sifted with baking powder and salt. Add well-beaten egg. Bake in hot, well-b.u.t.tered gem cups. A cup of blueberries may be added to this mixture for blueberry tea cakes or one-fourth pound dates may be stoned, chopped and added to the b.u.t.ter and sugar for date m.u.f.fins.

GRAHAM m.u.f.fINS

1 cup Graham flour.

1 cup white flour.

1/4 cup sugar or mola.s.ses.

1 teaspoon salt.

1 cup milk.

1 egg beaten very light.

2 tablespoons Cottolene.

4 teaspoons baking powder.

PROCESS: Sift together flours, sugar, salt and baking powder. Add milk gradually, egg beaten very light and melted Cottolene. Beat mixture thoroughly. Bake in hot, b.u.t.tered, iron gem cups twenty-five minutes in a hot oven.

CORN m.u.f.fINS

1 cup corn meal.

1 cup white flour.

4 teaspoons baking powder.

1/4 cup sugar.

1/2 teaspoon salt.

1 cup thin cream or milk.

2 eggs beaten very light.

2 tablespoons Cottolene.

PROCESS: Sift together corn meal, flour, baking powder, sugar and salt.

Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted b.u.t.ter. Beat thoroughly and bake in hot b.u.t.tered gem cups in a hot oven twenty minutes.

POPOVERS

1 cup flour.

1/4 teaspoon salt.

7/8 cup milk.

1 teaspoon melted Cottolene.

2 eggs beaten very light.

PROCESS: Sift flour and salt together, add milk gradually, beating continuously. Add melted Cottolene and beaten eggs. Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups and bake in a hot oven thirty to thirty-five minutes. They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance.

SOUR MILK GRIDDLE CAKES

2-1/2 cups flour.

1 teaspoon salt.

1 tablespoon Cottolene.