1. Sift, then measure flour. Sift again with the baking soda and salt.
2. Cut or rub in shortening until it is as fine as coarse corn meal.
3. Add enough milk to make a stiff dough. Turn onto a floured board. Knead for 2 or 3 minutes.
4. Roll ¼ inch thick. Cut with 2-inch cutter, well floured. Fold in half, pressing edges firmly together.
5. Place slightly apart on a greased pan. Brush with melted butter, cover and let stand 20 minutes in a warm place.
6. Bake in hot oven 10 minutes, then brush again with melted butter and complete baking 10 to 15 minutes. Brush with melted butter once more. Serve immediately.
Amount: 12 rolls Temperature: 475° F. Time: 20-25 minutes
[See page 24]
LEMON CLOVER ROLLS
2 cups all-purpose flour
¾ teaspoon Arm & Hammer or Cow Brand Baking Soda