Corn Meal Rolls

1 cup corn meal 1 cup flour 4 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons bacon fat

3/4 cup milk

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.

Bacon Sandwich Rolls

Follow recipe for Corn Meal Rolls (see No. 425), putting a piece of cooked bacon on half of roll before folding.

Date Rolls

Use recipe for Baking Powder Biscuit (see No. 424), roll out one-half inch thick, and cut in rounds with threeinch 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.

Jam Rolls

2 cups flour

4 teaspoons baking powder 1 teaspoon salt

1 tablespoon sugar

2 tablespoons shortening

1 egg

2/3 cup milk

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.