4 cups flour 1 teaspoon salt 1 tablespoon sugar 7 teaspoons baking powder 2 medium sized cold boiled potatoes Water or milk or equal quantities of each
Sift thoroughly together flour, salt, sugar and baking powder; rub in potatoes or add after putting through ricer; add sufficient liquid to mix smoothly into a stiff batter or soft dough. This will require about one and one-half cups. Divide into small pieces; knead each and shape into small rolls; place on greased pan and brush with melted shortening and allow to stand in warm place 15 to 20 minutes. Bake in hot oven and when nearly done, brush again with melted shortening.
2-1/2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 5 tablespoons shortening 1 egg 2/3 cup milk Butter Raisins Chopped nuts 1/2 cup sugar
Sift flour, baking powder, salt and sugar together. Add melted shortening and beaten egg to milk and add to dry ingredients, mixing well. Turn out on floured board and knead lightly. Roll out very thin. Spread with butter and sprinkle with raisins, chopped nuts and small amount of granulated sugar. Cut into about 4-inch squares. Roll up each as for jelly roll. Press edges together. Brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar, and allow to stand in greased pan about 15 minutes. Bake in moderate oven from 20 to 25 minutes.
4 cups flour 1 teaspoon salt 6 teaspoons baking powder 2 to 4 tablespoons shortening 1-1/2 cups milk
Sift flour, salt and baking powder together. Add melted shortening to milk and add slowly to dry ingredients stirring until smooth. Knead lightly on floured board and roll out one-half inch thick. Cut with biscuit cutter. Crease each circle with back of knife one side of center. Butter the small section and fold larger part well over the small. Place one inch apart in greased pan. Allow to stand 15 minutes in warm place. Brush each with melted butter and bake in moderate oven 15 to 20 minutes.
2-1/4 cups flour 1/2 teaspoon salt 2 tablespoons maple or brown sugar 4 teaspoons baking powder 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 2 tablespoons shortening 1/3 to 2/3 cup water 1 egg
Sift together flour, salt, sugar, baking powder, and spice; add melted shortening to beaten egg and water to make soft dough and mix well. Turn out on floured board; with floured hands shape into small rolls; place on greased shallow pan close together; allow to stand 10 to 15 minutes before baking; brush with milk and sprinkle with a little maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
For hot cross buns, with sharp knife make deep cross cuts; brush with butter, sprinkle with sugar and bake.
2-1/4 cups flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons shortening 1 egg 1/2 cup water 1/2 cup sugar 2 teaspoons cinnamon 4 tablespoons seeded raisins
Sift 2 tablespoons of measured sugar with flour, salt and baking powder; rub shortening in lightly; add beaten egg to water and add slowly. Roll out 1/3 inch thick on floured board; brush with melted butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll; cut into 1-1/2 inch pieces; place with cut edges up on well greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven 30 to 45 minutes; remove from pan at once.
2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon shortening 1/2 cup milk 1 tablespoon butter 1 cup brown sugar
Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make a soft dough; roll out 1/4 inch thick. Have butter soft and spread over dough; cover with brown sugar. Roll same as jelly roll; cut into 2-inch pieces; and place with cut edges up on well greased pan. Bake in moderate oven about 30 minutes; remove from pan at once.
2 cups flour 1/2 teaspoon salt 3 tablespoons sugar 4 teaspoons baking powder 2 tablespoons shortening 1 cup milk
Mix and sift dry ingredients; add melted shortening and enough milk to make stiff batter. Spread 1/2 inch thick in greased pan; add top mixture. Bake about 30 minutes in moderate oven.
Sift dry ingredients together; rub in shortening lightly with finger tips; add beaten egg to milk and add to dry ingredients to make soft dough; divide the dough into six long narrow pieces; with hands roll out on board each piece very long and thin; spread with butter; cut each in two and beginning in center twist two pieces together and bring ends, around to form crescent. Put into greased pan; sprinkle with chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brush over with thin icing made with 1/2 cup confectioner's sugar moistened with 1 tablespoon hot water.
3 cups flour 5 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 3/4 cup milk 1 cup raisins, washed, drained and floured 3 tablespoons shortening 1 egg 1/2 cup chopped nuts
Sift dry ingredients together; add raisins; to milk add melted shortening and beaten egg; mix thoroughly and add to the dry ingredients; add more milk if necessary, to make a soft dough; roll out lightly about 1/2 inch thick, divide into two long strips and twist together to form a ring; put into greased pan and sprinkle with a little sugar and nuts; allow to stand about 20 minutes. Bake in moderate oven 20 to 25 minutes.
2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons shortening 3/4 cup milk or half milk and half water
Sift together flour, baking powder and salt, add shortening and rub in very lightly; add liquid slowly to make soft dough; roll or pat out on floured board to about one-half inch in thickness handling as little as possible; cut with biscuit cutter. Bake in hot oven 15 to 20 minutes.
