| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
1 |
Dozen |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Cream of tartar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Shortening |
| 1 |
lg |
Egg, beaten |
| 2/3 |
c |
Milk |
INSTRUCTIONS
Sift dry ingredients together into a bowl. Cut shortening into flour
mixture until it is the consistency of cornmeal.
Combine beaten egg and milk and slowly pour into flour mixture. Stir
to make a stiff doug. Knead five times on a floured surface.
Roll to a 1/2 inch thickness, cut with a 1 1/2 inch cutter dipped in
flour.
Bake on a lightly greased cookie sheet in a preheated 425 degree oven
for 10 to 15 minutes.
Alumni Cookbook
++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia
Md. ++
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep
26, 98
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”