BISCUIT TARTS

Sift together flour, baking powder, salt and sugar; add well-beaten egg and melted shortening to milk and add to dry ingredients to make soft dough. Roll out on floured board, ⅛ inch thick. Cut out with medium-size biscuit cutter which has been dipped in flour. Then taking a smaller cutter, cut ½ of these rounds again. Brush the large rounds lightly with melted butter. Then take the outer rings and lay on top of the large buttered rounds. Put on greased baking tin. Put a teaspoon of jam in each tart and bake in hot oven (475°) for about 10 minutes. The small centers can be brushed with butter and baked in the same manner and served as little tea biscuits.

Makes 10 tarts with 10 tiny biscuits.

All measurements are level

While no one looked he slyly took

A piece of pie crust fence,

And next he ate a pretzel gate—

It tasted just immense!

They stopped to watch a cake walk

In the little frosted square

Where all the best and richest cakes

Were stepping it for fair.

The Scotch scones danced the Highland fling,

The Dutch cakes danced the clog,

And Hun Bun led the bun ballet

Assisted by his dog.

Young Billy felt so gay himself

He danced with Sally Lunn,

He never knew a cake walk

Was such a lot of fun.

But with every passing minute

Bill grew hungrier until

Bunbury’s king was worried!

“I’m afraid that little Bill

Will bring this cake walk to an end

And start a canni-ball,

He’ll eat my favorite subjects up

Which wouldn’t do at all.”