CREAM BISCUIT (Baking Powder)
Sift together one pint of Gold Medal Pastry Flour, three teaspoonfuls of baking powder, and half a spoonful of salt. Moisten with cream as soft as can be handled. Roll out on a well floured board, cut in small biscuits and place in a pan, brushing over with melted butter or cream before baking. Have oven very hot, and bake ten or fifteen minutes, according to size. For milk biscuits use two tablespoonfuls of Cottolene to shorten. Mixture like this made softer and baked in gem pans gives an easy and satisfactory drop biscuit.