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Into bowl sift:

• 2 cups of sifted flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt

To this flour mixture add:

• 1/2 cup shortening like Snowdrift or Crisco

With a knife or a pastry blender cut the shortening into the flour and mix.  Keep cutting until the shortening is in pieces the size of large peas.  It only takes a few minutes.  Then add:

• 1 cup milk

Stir just until mixed in.  You can then just drop this by large spoonfulls onto a greased baking pan or you can turn it out onto a floured surface and roll out to about 1/2 inch thick and cut with a round cookie cutter.  Place close together on a greased pan.  Bake at 400 degrees for about 15 minutes.  If you brush the tops with milk they will get nice and brown.

(Comment from Grandma Ruth Morgenegg:  This recipe has more milk and more shortening than most recipes and that is why they are so good.  I did that myself.  The secret of good biscuits is don’t handle them too much, just as little as possible.  If you cut them in rounds after cutting as many as you can, gather up the remaining dough and work together as little as possible and roll out again.  You can also roll out the dough to 1/2 inch thick and spread with oleo then spread with jam and roll up as a jelly roll then cut in 1 inch slices.  Place cut side down on greased baking sheet.  these will have to bake a little longer maybe 20 minutes.  Always bake biscuites quite close together.)

Wash oil from 1 can tuna.  Break up into small pieces.

Add:

• 2 Tablespoons catsup or chili sauce
• a little onion salt, or garlic salt works also

Moisten with mayonaise or salad dressing.  Spread on buttered hamburger buns.  Wrap in waxed paper and heat in 325 degree oven for about 20 minutes.

You can use margarine instead of butter.  (Dad’s book says oleo)

• 1 pound ground beef
• 1/2 cup catsup
• 2 tablespoons brown sugar (can use white in brown is not available)
• 1/2 teaspoon salt
• 2 teaspoons Worcestershire sauce
• 1 tablespoon vinegar
• 2 teaspoons pepper

Brown meat stirring until broken up and red color is gone.  Add rest of ingredients and cook just a few minutes to blend flavors and heat through.  Spoon on buns.

• 1 cup yellow corn meal
• 1 cup flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 egg
• 1 1/2 cups milk
• 4 tablespoons oil or melted shortening, cooled to room temperature

Sift together corn meal, flour, baking powder, sugar and salt.  Add beaten egg, milk and shortening and thoroughly mix.  Pour into greased shallow pan (9″ by 9″ or loaf pan).  Batter is thin.  Bake in hot oven at 425 degrees for about 25 minutes or until golden brown.

Into a bowl sift:

• 2 cups sifted flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder

To these dry ingredients add:

• 2 beaten eggs
• 2 cups buttermilk to which has been added 1 teaspoon baking soda.  Stir soda into the buttermilk until it is dissolved

Add:

• 6 tablespoons oil or melted shortning which has been cooled a little.

Beat until well mixed.  If you have an egg beater mix it with that.

Note:  If you do not have buttermilk put 2 tablespoons of vinegar in a cup and fill with milk.  Of course, you will have to repeat this to make two cups.  This works fairly well but the pancakes are much better with real buttermilk.

If you use sweet milk and vinegar then you still have to add the baking soda.

Cook on hot greased griddle or frying pan to desired doneness.