Whole Wheat Biscuit
Take two cups of whole wheat flour, four teaspoonfuls of baking powder, and one teaspoonful of salt sifted together. Work in three tablespoonfuls of shortening and add enough milk to make a dough that can be handled. Roll out three fourths of an inch thick and cut in two-inch squares. Bake in rather a hot oven.
Whole Wheat Popovers
Popovers must be baked either in stoneware cups or thick metal ones and they must be well greased and hissing hot.
Mix one and one half cups of sifted whole wheat flour and the same amount of milk to a smooth batter. Add two well-beaten eggs and half a teaspoonful of salt. Beat hard with an egg-beater for a few minutes and half fill the hot cups. These need quite a hot oven, but if it is too hot at first they will bake before they pop.
Whole Wheat Muffins (1)
Cream one quarter of a cup of shortening with one quarter of a cup of sugar. Add one well-beaten egg. Sift together one and a half cups of whole wheat flour, three teaspoonfuls of baking powder, and half a teaspoonful of salt. Add to the first mixture, alternating with one half cup of milk. Bake in muffin pans about half an hour.
Whole Wheat Muffins (2)
Sift together three and one half cups of whole wheat flour, two tablespoonfuls of baking powder, one teaspoonful of salt, and a quarter of a cup of sugar. Add gradually one and one third cups of milk and one well-beaten egg; add last of all three tablespoonfuls of melted shortening. Bake in muffin pans.