430.—ENTIRE WHEAT BISCUIT
Follow directions for Baking Powder Biscuit (see No. 424), using entire wheat flour in place of white flour, and adding one tablespoon of molasses.
431.—FRUIT TEA BISCUIT
To recipe for Quick Drop Biscuit (see No. 429) add one chopped apple, one-half cup of seeded and chopped raisins, two tablespoons of washed currants, and two tablespoons of sugar. Put into hot greased muffin pans, and bake in a hot oven fifteen minutes. Serve for tea, or with a hot liquid sauce for dessert.
432.—GRAHAM BISCUIT
| 1 cup Graham flour | ½ teaspoon salt |
| ½ cup fine corn meal | 2 tablespoons shortening |
| ½ cup bran | 1 tablespoon molasses |
| 4 teaspoons baking powder | ¾ cup milk |
Mix dry ingredients without sifting; rub in shortening with finger tips; add molasses and milk; mix well; roll, cut, and bake as directed for Baking Powder Biscuit (see No. 424).
433.—JAM ROLLS
| 2 cups flour | 2 tablespoons shortening |
| 4 teaspoons baking powder | 1 egg |
| 1 teaspoon salt | 2/3 cup milk |
| 1 tablespoon sugar |
Sift together flour, baking powder, salt, and sugar; rub in shortening with finger tips until mealy; add beaten egg and milk, and mix with a knife to a soft dough; roll out one-third of an inch thick, and cut with a round cutter; put a teaspoon of jam on each, moisten the edges with water, fold over, and press firmly together; make two cuts on top so that jam will show, brush with milk, and bake in hot oven fifteen minutes.