Mix and sift dry ingredients; rub in shortening with finger tips; add milk, and mix thoroughly; roll lightly, on a floured board, to a thickness of one-half inch; cut with biscuit cutter, brush with milk or water, and fold double. Bake in hot oven fifteen minutes.
426.—BACON SANDWICH ROLLS
Follow recipe for Corn Meal Rolls (see No. 425), putting a piece of cooked bacon on half of roll before folding.
427.—DATE ROLLS
Use recipe for Baking Powder Biscuit (see No. 424), roll out one-half inch thick, and cut in rounds with three-inch cutter; spread with soft butter, sprinkle with cinnamon and sugar, and put a date, split lengthwise and stoned, on half of each roll; fold over, press edges firmly together, brush with milk, and bake in hot oven fifteen minutes. Allow one-half teaspoon cinnamon to two tablespoons sugar. Cooked and stoned prunes or chopped figs may be used instead of dates.
428.—QUICK COFFEE CAKE
| ¼ cup shortening | 2½ cups flour |
| ¼ cup sugar | 5 teaspoons baking powder |
| 1 egg | ½ teaspoon salt |
| 1 cup milk and water mixed | 2 tablespoons sugar |
| ½ cup seedless raisins | 1 teaspoon cinnamon |
Cream the shortening and sugar; add egg well beaten, milk, raisins, flour, baking powder, and salt; spread in a greased shallow pan, brush with melted butter, and sprinkle with cinnamon and sugar; bake in hot oven fifteen to twenty minutes.
429.—QUICK DROP BISCUIT
Use recipe for Baking Powder Biscuit (see No. 424), increasing the milk to one cupful; drop from a tablespoon on a greased pan two inches apart, and bake in a hot oven ten minutes; or half fill greased muffin tins, and bake twelve minutes.