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.
Top mixture /$ 2 tablespoons flour 1 tablespoon cinnamon 3 tablespoons sugar 3 tablespoons shortening $/
Mix dry ingredients; rub in shortening and spread thickly over top of dough before baking.
INDIVIDUAL COFFEE CAKES
2 cups flour 3/4 teaspoon salt 4 tablespoons sugar 3 teaspoons Dr. Price’s Baking Powder 4 tablespoons shortening 1 egg 1/2 cup milk
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 Dr. Price’s 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 Dr. Price’s 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.
EMERGENCY OR DROP BISCUITS
Same as recipe for biscuits with the addition of more milk to make stiff batter. Drop by spoonfuls on greased pan and bake in hot oven 15 to 20 minutes.
WHOLE WHEAT RAISIN BISCUITS
2 cups whole wheat flour 3/4 teaspoon salt 4 teaspoons Dr. Price’s Baking Powder 2 teaspoons shortening 1 cup milk 4 tablespoons cut raisins
Mix well flour, salt and baking powder, or sift through coarse strainer; add shortening and rub in very lightly; add milk; mix to soft dough, add raisins. Drop with tablespoon quite far apart on greased baking tin or in greased muffin tins. Bake in moderate oven about 25 minutes.