Mix 3 cups Prepared Flour, 3 tablespoons Shortening and 1 1/4 cups Milk into a dough that will drop without spreading. Drop by teaspoons on a greased pan. Bake in a hot oven. Note: Liquid shortening should be mixed with the milk; solid shortening should be cut into the flour.
Mixed 2 cups Prepared Flour, 3 tablespoons Shortening and 1 cup Milk. Beat thoroughly. Add 1/4 cup Raisins. Spread on greased tin and sprinkle a mixture of 1 tablespoon Cinnamon and 2 tablespoons Sugar over the top. Bake in moderate oven.
Mix into a soft dough 4 cups Prepared Flour, 4 tablespoons Shortening and 1 1/2 cups Milk. More milk may be needed, depending on the flour. Bake in a greased loaf-pan 25-35 minutes in a moderate oven. 1 cup chopped nuts, raisins, or currants may be added to the dough.
Toast slices of Bread a golden brown (a) Butter and sprinkle with Cinnamon Sugar (page 3) and return to oven to melt the sugar. Serve for breakfast or afternoon tea. (b) Butter and spread with hot or cold Fruit Sauce, as apple, peach, red cherries and so forth, serving 1/2 cup sauce to 1 slice toast. Serve for breakfast or as a luncheon dessert, (c) Cover with melted Cheese or Welsh rarebit. Serve for luncheon or supper with pickles. Note: In some parts of the country, Welsh rarebit can be purchased in cans ready for serving.
(a) Sprinkle grated unsweetened Chocolate on Salt-ines, place a Marshmallow on each and brown under the flame, (b) Mix chopped Nuts and Ginger with Marshmallow Cream and spread on Vanilla Wafers, (c) Spread Butter Thin Crackers with thick Salad Dressing. Sprinkle with grated Cheese and a dash of Paprika. Toast in hot oven until cheese is melted, (d) Mix Fish Paste, such as Anchovy with Chopped Relish or Stuffed Olives and spread on Unsweetened Crackers.