poons 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 buttered 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 buttered 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 MUFFINS

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-buttered 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 butter
and sugar for date muffins.

GRAHAM MUFFINS

1 cup Graham flour.
1 cup white flour.
1/4 cup sugar or molasses.
1 teaspoon sal